Crab and Asparagus Fettuccine

• 2 tablespoons extra virgin olive oil
• 1 shallot, finely chopped (if unavailable, use 1 tablespoon minced mild onion)
• 1 tablespoon lemon thyme leaves
• 2 teaspoons anchovy paste
• 2/3 cup dry white wine
• 2/3 cup fish stock
• 12 ounces asparagus, trimmed and cut into 1-inch pieces (about 3-3 1/2 cups)
• 9 ounces white crabmeat (about 1 1/4-1 1/2 cups)
• 14 ounces fresh fettuccine (about 2 1/2-3 cups)
• 2 teaspoons unsalted butter
• Juice of 1 lemon
• 1/4 cup chopped fresh parsley
• Ground black pepper

1. 1 Heat the olive oil in a heavy frying pan, add the shallot, and cook gently until soft but not brown.
2. Add the thyme, anchovy paste, wine, and fish stock, and bring to a boil.
3. Reduce to a simmer.
4. 2 Meanwhile bring a large pot of water to a boil.
5. Add the asparagus and cook for 4-6 minutes until just tender.
6. Drain, reserving the cooking water, and add the asparagus to the shallot liquid along with the crab.
7. 3 Cook the fettuccine in the asparagus water for 3-4 minutes.
8. Drain and add to the crab sauce.
9. 4 Heat the butter in a frying pan until nutty and golden.
10. Add the lemon juice and parsley and pour it over the pasta.
11. Toss to combine.
12. Season to taste with plenty of black pepper.

extra virgin olive oil, shallot, lemon thyme, anchovy paste, white wine, fish stock, white crabmeat, fresh fettuccine, unsalted butter, lemon, parsley, ground black pepper

Taken from www.cookstr.com/recipes/crab-and-asparagus-fettuccine (may not work)