Fettuccine with Crab, Chili and Cilantro from the Divas of Dish

Written By Pam Brandon and Anne-Marie Denicole On July 3, 2012

Divas fettuccineSummertime, summertime, sum-sum-summertime.  When it comes to picnics, let the guys man the grill while you stay cool and throw together this do-ahead dish that can be served at room temp. And we do love a little bowl of forbidden carbs, this one made with thick, flat fettuccine for a satisfying oomph. 

  Toss the noodles with this vibrant sauce with a backbeat of fiery heat and just enough crab to add a little richness. Fresh cilantro brings the taste of the garden to each bowl.   And this recipe is easy to play with: if you don’t love cilantro, try basil. Add more crab meat, or spice it up with more peppers. 

Fettuccine with Crab, Chili and Cilantro 

Serves 2


8 ounces fettuccine

1/4 cup extra virgin olive oil, plus 1 tablespoon, divided 

2 cloves garlic, finely diced 

1 fresh Serrano pepper, seeds removed, finely minced 

3 tablespoons cilantro, coarsely chopped, plus more for garnish

8 ounces fresh crabmeat, picked free of shells and cartilage 

Zest and juice of 1 large lemon 

Coarse salt, freshly ground black pepper, to taste 


Cook fettuccine in a large pot of boiling, salted water until al dente. Rinse, reserving some of the water. Lightly toss pasta with 1 tablespoon of olive oil; set aside. 


While pasta is cooking, heat oil in a large skillet over medium heat. Add garlic, pepper and cilantro, cooking 1 to 2 minutes. Stir in crab and cook 1 to 2 minutes; remove from heat.  


Add linguine to pan. Stir in a couple of tablespoons of the reserved pasta water, lemon zest and juice. Season to taste with salt and pepper. Garnish with cilantro and serve warm or at room temperature. 


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