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1
Clean crabmeat.
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2
In a lg. skillet heat vegetable oil, on med-high heat, until bubbly.
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3
Meanwhile, put flour on a lg. plate, and mix crabmeat into the flour.
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4
Pull out the pieces of crabmeat, shake off excess flour, and place in skillet.
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5
Cook on med-high, until pieces are slightly brown.
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6
When crabmeat pieces are done, take out of the oil, and drain on paper towels.
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7
Meanwhile place the butter in a med. size sauce pan.
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8
Melt it on a low heat.
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9
Add the garlic and cook to about 1 minute Do not brown.
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10
Add in the cream, and stir the mixture until warmed.
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11
Add in three-fourths of the Pecorino Romano cheese, and stir until dissolved.
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12
Add in thinly sliced carrots and asparagus pieces, and let simmer for 10 mins on med. heat.
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13
Add tomatoes, and let cook until all veggies are tender, but not mushy.
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14
Add the crab, to heat through. DO NOT overcook.
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15
When heated, turn heat to warm.
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16
Meanwhile in a lg. pot, bring water to a boil.
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17
Salt the water slightly, and add 1 T. of olive oil to the water, to keep the pasta from sticking.
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18
Cook the fresh pasta noodles according to pkg. directions.
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19
This should not take longer than 4 mins., if you are using fresh pasta.
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20
If using packaged noodles, cook according to package directions.
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21
Drain in a colander when cooked.
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22
Place the drained pasta into the pan with the warm sauce.
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23
Add salt and freshly cracked black pepper.
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24
Toss the mixture, until all the pasta is coated well.
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25
Place on a pretty platter.
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26
Sprinkle with the additional Romano cheese.
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27
Dust with a very small amount of cracked pepper, and serve immediately.
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28
*DO NOT let the pasta and sauce cook together for too long, or the pasta will soak up all the sauce.
