| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Eggs, Dairy |
|
Seafood, Pasta |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Fresh tomatoes; crushed |
| 1 |
tb |
Butter |
| 12 |
oz |
Crabmeat |
| 1 |
tb |
Dry basil |
| 1 |
tb |
Garlic clove; chopped |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/8 |
ts |
MSG |
| 1/2 |
c |
Butter; softened |
| 1 |
|
Egg yolk |
| 1/4 |
c |
Whipping cream |
| 1/2 |
c |
Parmesan cheese; grated |
| 1/8 |
ts |
Pepper |
| 1 |
lb |
Fettucine |
| 1/2 |
ts |
Salt |
| 12 |
|
Crab legs; cooked (opt) |
INSTRUCTIONS
PATTI - VDRJ67A
TOMATO SAUCE
FETTUCINE SAUCE
REMAINING INGREDIENTS
TOMATO SAUCE: In medium skillet, saute tomatoes in butter; add remaining
ingredients and simmer for 15-20 minutes. Set aside.
FETTUCINE SAUCE: In small bowl, beat butter until fluffy. Continue beating
while adding egg yolk and then cream. Beat in cheese; season with pepper.
Set aside.
COMBINE: Prepare fettucine in boiling, salted water until tender; drain. In
large pan combine fettucine and fettucine sauce; cook briefly until sauce
becomes a very creamy consistency. Add tomato sauce; heat through while
tossing thoroughly. Serve immediately with 2 crab legs per person if used.
Posted to EAT-L Digest 12 November 96
Date: Wed, 13 Nov 1996 16:17:53 -0500
From: Eileen & Bob Holze <beck4@ASAN.COM>
A Message from our Provider:
“Jesus: Eternal Combustion Protection”