Shelly's Recipe

CRAB FETTUCCINE

Category: Pasta - Seafood

8 oz fettuccine, cooked al dente, drained
2 tsp olive oil
1 clove garlic, minced
1 small red bell pepper, chopped
2 tsp flour
1 1/2 cup evaporated milk
1 lb chunky crabmeat
1/4 cup grated parmesan cheese
1/4 tsp salt
1/8 tsp pepper and ground nutmeg

While pasta is cooking, heat oil in a skillet and cook garlic and bell pepper about 2 minutes, stirring occasionally, until pepper is crisp tender. Stir in flour. Gradually stir in milk. Heat to boiling; reduce heat. Simmer, uncovered, until mixture thickens. Stir in remaining ingredients and heat through. Place fettuccine in a serving bowl and pour sauce over pasta; toss to combine.