Crab And Vegetable Pasta

• 2 fresh cooked crabs or 16 ounces of picked over crabmeat
• 2 tablespoons olive oil
• 3 shallots, finely sliced
• 1 tablespoon minced garlic
• 1/2 fennel bulb, finely sliced
• 1 carrot, thinly sliced
• 1 leek, thinly sliced (use white and lightgreen parts)
• 1 sprig tarragon
• 1/4 cup sauvignon blanc wine or 1/4 cup pinot grigio wine (unoaked white wine)
• 1/4 cup heavy cream
• 4 tablespoons unsalted butter
• 8 ounces linguine
• 1 teaspoon kosher salt
• 1 pinch pepper
• parsley (to garnish) (optional)

1. Refrigerate crab meat until ready to use.
2. Heat a medium skillet over medium heat and saute shallots and garlic in olive oil.
3. Add fennel, carrot, leek, and tarragon.
4. Cook until vegetables begin to soften.
5. Add wine and cook until reduced by a quarter.
6. Add cream and butter and add crab meat and cook until heated.
7. Boil pasta in salted water and drain.
8. Reserve 1/2 cup of pasta cooking water to add to vegetable and crab mixture, add pasta water to desired consistency.
9. Toss vegetable and crab mixture with linguine and add salt and pepper to taste.
10. May substitute shrimp for crab.

fresh cooked crabs, olive oil, shallots, garlic, fennel bulb, carrot, tarragon, sauvignon blanc wine, heavy cream, unsalted butter, linguine, kosher salt, pepper, parsley

Taken from www.food.com/recipe/crab-and-vegetable-pasta-84413 (may not work)