Ingredients

----PATTI VDRJ67A----
----TOMATO SAUCE----
2 cup fresh tomatoes; crushed
1 tablespoon butter
12 oz crabmeat
1 tablespoon dry basil
1 tablespoon garlic clove; chopped
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon msg
----FETTUCINE SAUCE----
1/2 cup butter; softened
1 egg yolk
1/4 cup whipping cream
1/2 cup parmesan cheese; grated
1/8 teaspoon pepper
----REMAINING INGREDIENTS----
1 lb fettucine
1/2 teaspoon salt
12 crab legs; cooked (opt)

Procedure

TOMATO SAUCE: In medium skillet, saute tomatoes in butter; add remaining ingredients and simmer for 15-20 minutes. Set aside.

FETTUCINE SAUCE: In small bowl, beat butter until fluffy. Continue beating while adding egg yolk and then cream. Beat in cheese; season with pepper. Set aside.

COMBINE: Prepare fettucine in boiling, salted water until tender; drain. In large pan combine fettucine and fettucine sauce; cook briefly until sauce becomes a very creamy consistency. Add tomato sauce; heat through while tossing thoroughly. Serve immediately with 2 crab legs per person if used. Posted to EAT-L Digest 12 November 96
pasta,seafood