Best Basil Infused Fettuccine With Bok Choy And Crab Meat Sauce Recipes

A FAREWELL TO BASIL FETTUCCINE

Steps:

• Using a food processor, process basil leaves until chopped very fine. Add 1 1/2 cups of flour and pulse two or three times, or until combined. Add egg, 1 teaspoon oil, and the water until dough forms a ball shape. If dough seems dry, add a bit more water. Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil. Refrigerate dough for 2 hours.
• Remove dough from refrigerator, and cut into 6 equal size portions. Run pasta though pasta machine, or roll with rolling pin to desired thickness. Use the additional flour to coat pasta while rolling.
• Allow pasta to dry for one hour prior to cooking.
• Cook in a large pot of boiling water until al dente. This should take only a 3 to 5 minutes, depending on the thickness of the pasta.

CRAB FETTUCCINE

Steps:

• Drain crabmeat, remove any bits of shell.
• Melt butter in a large skillet over medium heat; add pressed garlic and sauté until tender. Stir in half and half, and bring to a boil. Reduce heat and simmer, stirring occasionally, 5 to 7 minutes or until mixture is thickened.
• Add crabmeat, hot cooked pasta, Parmesan cheese, chopped parsley, and pepper, tossing gently.
• Serve immediately.

CRAB TORTELLINI

Steps:

• 1. TORTELLINI FILLING DIRECTIONS: 1. Pick out crab meat being sure to check for and remove any shells or cartilage. 2. Squeeze extra moisture out of the crab meat. 3. Combine with chopped basil, chopped chives, and Morscorpone Cheese in a mixing bowl. 4. Season with salt and pepper and set aside in the refrigerator.
• 2. PASTA DIRECTIONS: 1. In a food processor, add flour and salt and start the machine. 2. Slowly add the olive oil, 3. Then add the eggs one at a time. Make sure the eggs are totally mixed in. 4. Kneed on a countertop until the dough is smooth, wrap in plastic and refrigerate for one hour. 5. Using a pasta machine, roll the dough to the zero "0" setting and smooth. (If you don't have a pasta machine, just use a rolling pin and roll the dough out as thin as you can get it.) 6. Using a large circle dough cutter, cut the pasta into 2" or 2 1/2" circles. 7. Place about a teaspoon of the crab mixture in the center of the circle. 8. Brush 1/2 of the outside edge of the circle with the whisked egg. 9. Fold in half to form a half moon shape, push out any air, and then press edges together and seal with egg. 10. Next, wrap the two corners around your finger and turn. (See photo at left) 11. Press ends together to seal shape. (After you do a few, you will get much quicker with putting them together.) 12. Boil in salted water for 3 minutes. (Make sure water is boiling before adding the pasta and don't overcook.)
• 3. VINAIGRETTE DIRECTIONS: 1. Mix all ingredients together in a mixing bowl. 2. Season with salt and pepper.
• 4. FINISHING DIRECTIONS: 1. Shred Bok Choy and sauté with olive oil and season with salt and pepper. 2. Arrange the vinaigrette on the bottom of the plate. 3. Place some of the Bok Choy mixture on top. 4. Place tortellini on the top 5. Garnish with basil.

BASIL-LEMON CRAB LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add jalapeno and garlic; cook and stir 1-2 minutes or until tender. Stir in lemon zest and juice. Add crab; heat through, stirring gently., Drain linguine; add to skillet. Sprinkle with basil, salt and pepper; toss to combine.