The King of Crab and the Queen of Pasta

This weekend we're kind of celebrating because although Monday's our official wedding anniversary, we're remembering what we were doing 10 years ago leading up to the day the big guy and I tied the knot. My big guy's quite the romantic and as sensitive as an Eastern Oregon cowboy can get, but he also has a huge streak of the practical in him. When he buys me a vase of flowers, he brings me the kind that are guaranteed to get my full attention. How many women can say they got a bouquet of King Crab for their anniversary? Ya, I didn't think so...it's not something I'm likely to forget either.

This gorgeous Alaskan King Crab topped a bowl of Fettuccine Alfredo last night for dinner. Since the crab is cooked then flash frozen before it's shipped, it was merely a matter of wrapping the huge legs in foil with a touch of water and heating them in a 350 oven for 10 minutes. By the time the king was warmed, the pasta had cooked and the Alfredo sauce was ready.

Now we all have our favorite ways of making Alfredo sauce and I honestly don't think there's a bad way to do it. For sure, they all have one thing in common - they're absolutely loaded with fat, cholesterol and calories; however, I can't think of a single thing that's more enjoyable as a treat every once in a while except maybe a hot fudge sundae. Last night's Alfredo had the requisite butter, garlic, heavy cream, cheese and corresponding calories and along with that fabulous crab, we enjoyed every single solitary rich and wonderful bite.

Fettuccine Alfredo

4 tablespoons unsalted butter

2 large garlic cloves, minced

1-1/4 cups heavy cream

Freshly grated nutmeg

Salt & Pepper to taste

1/2 cup freshly grated parmesan cheese

1/2 cup mozzarella cheese (optional)

8 ounces fettuccine

Cook noodles according to package directions to al dente. Reserve 1/2 cup cooking liquid and drain pasta. While pasta is cooking melt butter in a large sauté pan. Add garlic and cook for 20 seconds over low heat. Add cream, increase heat to medium and cook until cream is slightly thickened. Add parmesan and mozzarella cheese and stir until cheese is melted. Taste for seasoning and add salt and pepper as required. Just before serving add pasta to sauce and toss to coat, adding reserved pasta water as required to achieve a creamy consistency. Garnish with freshly grated nutmeg. Makes 4 to 6 servings.

Comments

[Mary]

Happy Anniversary! What a unique bouquet. You certainly put that luscious crab to good use. I hope you are having a wonderful weekend. Blessings...Mary

[Sarah G]

Looks delicious. I could always find reasonably price King Crab when I was in Tennessee. Now that I am up north, in Canada, it costs a ... fortune.

[June]

Thank you Mary. Talk about an edible bouquet.

Sarah - I know what you mean. Geographics seem to have very little to do with it.

[tasteofbeirut]

Life does not always hand us niceties and if we can enjoy a fabulous dinner like this one, who cares about calories and cholesterol and all that other jazz?
Not me! Cheers to you both~

[Mags]

To heck with the fat and calories... it was a special anniversary dinner! I love the bouquet, by the way.

Happy Anniversary you two!

[June]

Thank you all for the good wishes. We're celebrating all weekend and then some.

[Nanan]

Happy Anniversary - Lovely Bouquet - He is the Bestest!!!!! What a great meal to celebrate a day of love! And as you know - calories don't count on certain days - this being one of them!

[June]

Lea - you're right. He is the BESTEST! Not a day goes by that I don't thank my lucky stars.