Creamy Tomato and Crab Fettuccine




  • 1 Tbs. extra-virgin olive oil
  • 3 cloves garlic, minced
  • 2 Tbs. tomato paste
  • 3 cups cherry tomatoes, blitzed in a food processor until smooth
  • 1/2 cup heavy cream
  • 5 basil leaves, torn
  • 1 (6.5 oz) can jumbo lump crab meat
  • 1/2 pound fettuccine
  • pinch of coarse salt and freshly ground pepper


  1. Heat oil in a medium sauce pan over medium high. Add the garlic and bloom 30 seconds. Add the tomato paste and continue to press down with the spatula, blooming another 30 seconds.
  2. Add the pureed tomatoes to the pot and whisk to combine. Add the basil and a pinch of salt and pepper. Simmer 5 minutes.
  3. Add the heavy cream and crab meat; simmer another 5 minutes.
  4. In the meantime, bring a large pot of salted water to a boil. Cook the fettuccine until al dente. Drain and add to the the sauce pot. Stir to combine. Taste it. Maybe another tiny pinch of salt? Sure, go ahead.
  5. Serve garnished with the sliced scallions and freshly grated parmesan

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