**Sapphire**
08-31-2007, 02:56 PM
A great dinner for you, your guests, and your family
From "Stop and Smell the Rosemary, Recipes and Traditions to Remember," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
1/8 teaspoon saffron
1 tablespoon dry sherry
1/2 cup (1 stick) unsalted butter
2 tablespoons chopped shallots
3 cups whipping cream
1/4 teaspoon salt
1/8 teaspoon white pepper
1 pound fresh lump crabmeat, shells removed
10 ounces fettucine pasta, cooked al dente
1/4 cup chopped fresh parsley
TO PREPARE:
Mix saffron and sherry. Set aside. Melt butter in a large saucepan over moderate heat. Add shallots and saute until soft. Stir in cream. Turn heat to low. Simmer until reduced, about 30 minutes. Stir in sherry mixture and simmer 5 minutes. Season with salt and pepper. Gently toss in crabmeat and warm only (do not cook). Add pasta and toss over low heat. Place in serving bowls and sprinkle with parsley.
SERVES: 6 - 8
From "Stop and Smell the Rosemary, Recipes and Traditions to Remember," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
1/8 teaspoon saffron
1 tablespoon dry sherry
1/2 cup (1 stick) unsalted butter
2 tablespoons chopped shallots
3 cups whipping cream
1/4 teaspoon salt
1/8 teaspoon white pepper
1 pound fresh lump crabmeat, shells removed
10 ounces fettucine pasta, cooked al dente
1/4 cup chopped fresh parsley
TO PREPARE:
Mix saffron and sherry. Set aside. Melt butter in a large saucepan over moderate heat. Add shallots and saute until soft. Stir in cream. Turn heat to low. Simmer until reduced, about 30 minutes. Stir in sherry mixture and simmer 5 minutes. Season with salt and pepper. Gently toss in crabmeat and warm only (do not cook). Add pasta and toss over low heat. Place in serving bowls and sprinkle with parsley.
SERVES: 6 - 8