Lunch: Crab and Herb Fettucine

Recipe by Melissa Roberts-Matar Delicate crabmeat gives sweetness to a light citrus sauce served on top of pasta.

This recipe includes superfoods such as:

Lemon

Health benefits of Crab and Herb Fettucine

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1/4 cup dry white wine
1/4 cup tarragon or white-wine vinegar
1/3 cup finely chopped shallot
1 1/4 sticks (10 tablespoons) cold unsalted butter, cut into tablespoon pieces
1 lb jumbo lump crabmeat, picked over
3 tablespoons chopped fresh tarragon
3 tablespoons chopped fresh chives
1/3 cup chopped fresh flat-leaf parsley
1 1/2 teaspoons finely grated fresh lemon zest
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 lb dried egg fettuccine

Instructions

Boil wine, vinegar, and shallot in a 2 1/2- to 3-quart heavy saucepan over moderate heat until liquid is reduced to about 1 tablespoon, about 3 minutes. Add a few tablespoons butter, whisking constantly. Add remaining butter 1 piece at a time, whisking constantly and adding each new piece before previous one has completely melted, lifting pan from heat occasionally to cool mixture. Reduce heat to low, then add crabmeat and cook, stirring occasionally, until just heated through, about 2 minutes.
Remove pan from heat and stir in herbs, zest, lemon juice, and salt.
Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 3 tablespoons of pasta-cooking water, then drain pasta.
Toss pasta with crab sauce and reserved cooking water in a serving bowl. Season with salt and pepper.