Ingredients
8 ounces dried fettucine
1 T butter
2 cloves garlic, minced
1 T flour
salt and black pepper to taste
1/2 teaspoon cayenne pepper
1.5 cups non-fat cream
1 tsp tarragon
1 onion, minced (optional)
2 T. white wine (optional)
1/2 cup grated cheese*
8 ounces crabmeat, flaked
*Parmesean, gruyere, or other
Preparation
Cook pasta as directed until al dente; drain. Keep warm and covered. Meanwhile, melt the butter in a large saucepan over medium heat. Add the minced garlic (& onion) and cook until garlic releases its aroma, about 2 minutes, being careful not to let the garlic brown. Stir in the flour, salt, pepper, and cayenne pepper. Reduce heat, and cook, stirring constantly for about 2 minutes. (Add wine, if using.) Add the cream. Stir over medium heat until slightly thickened, about 3 minutes. Add the cheese. Stir until cheeses melt and mixture is smooth. Mix in the crabmeat and continue cooking until crabmeat is heated through, about 3 minutes. Divide the fettucine among 4 bowls & top with the crab sauce.
