3 crushed garlic cloves
3 tablespoons olive oil
200g fresh shiitake mushrooms
1 tablespoon finely chopped herb mix (purchased blend of parsley, onion, celery, and thyme)
2 cups peeled and seeded tomatoes, cut into small cubes
70ml dry white wine
200g cooked asparagus spears, with tips preserved
1 cup fish broth
250g shredded centolla or crab meat
Salt and black pepper to taste
400g fettuccine
3 crushed garlic cloves
3 tablespoons olive oil
200g fresh shiitake mushrooms
1 tablespoon finely chopped herb mix (purchased blend of parsley, onion, celery, and thyme)
2 cups peeled and seeded tomatoes, cut into small cubes
70ml dry white wine
200g cooked asparagus spears, with tips preserved
1 cup fish broth
250g shredded centolla or crab meat
Salt and black pepper to taste
400g fettuccine
1
In a flat pan, sauté the garlic in olive oil without burning it
Add the mushroom and cook for two minutes, then add the herb mix and tomato, and cook for another two to three minutes
Add the white wine and let it reduce by half
Then add the asparagus tips, fish broth, and crab meat
2
Check the seasoning
3
Cook the fettuccine in a large pot with plenty of water and salt until al dente
4
Drain the fettuccine and place it in the sauce pan
Add the asparagus tips (reserve some for garnish) and let it cook for one to two minutes, stirring gently
5
Serve individual portions in shallow bowls, garnished with reserved asparagus tips.
