Ingredients

• 2 tbsp extra virgin olive oil
• 1 shallot
• finely diced
• 1 tsp soft thyme leaves
• 2 tsp anchovy essence
• 150ml/¼ pint dry white wine
• 150ml/¼ pint fish stock
• salt and freshly ground black pepper
• 450g/1lb asparagus
• trimmed and cut into 2.5cm/1in pieces
• 350g/12oz white crab meat
• 675g1½lb fresh fettuccine
• 55g/2oz unsalted butter
• 1 lemon
• juice only
• 2 tbsp chopped parsley

Directions

• Heat the olive oil in a heavy-bottomed frying pan.
• Add the shallot and cook gently until soft but not brown.
• Add the thyme
• anchovy essence
• wine and fish stock and bring to the boil.
• Cook until the liquid has reduced by half.
• Meanwhile
• bring a large pot of salted water to the boil.
• Add the asparagus and cook for six minutes.
• Drain
• retaining the water
• and add the reduced shallot liquid with the crab.
• Cook the fettuccine in the asparagus water for about 3-4 minutes
• depending on the freshness.
• Drain and add to the crab sauce.
• To finish
• heat the butter in a frying pan until nutty and golden.
• Add the lemon juice and the parsley and pour over the pasta.
• Toss to combine.
• Season to taste with plenty of black pepper.