Kati Elizabeth is my daughter, and I made this recipe up with her in mind. Wine, cheese, crab meat, pasta, fresh basil...what's not to love? This is one of those recipes I have been trying to perfect for years, and by golly, I think I got it! :) This is one you could make on a weeknight easily when you want something special. Enjoy!
1Preheat oven to 400 degrees. For the pasta water: add enough water to the chicken broth to cover the pasta. Add half of a lemon. I also added a fresh thyme sprig I had on hand. Bring to boil and add pasta. Just barely cook your pasta if it's refrigerated, and if it is dry fettucine, make sure you cook it a little less than al dente. I used refrigerated pasta and only had it in the water for about a minute and it was ready.
2Drain pasta and spread out in buttered baking dish. Reserve the lemon half. Meanwhile as pasta water boils...
3In skillet, sautee mushrooms in 2 TB butter (use oil if you are concerned w/ so much butter). Add green onions, red peppers, garlic salt, fennel, white pepper and stir. Turn off heat, but leave on stove and add chopped basil and parsley. Pour this over top of the fettuccine.
4In same skillet, sautee crabmeat in butter (or again OO, if you prefer) for a few minutes. Sprinkle the lemon juice from the lemon you boiled w/ the pasta over top and lightly salt (I used smoked sea salt). You can use a little old bay, if you like in place of the smoked sea salt. Spread the crab over the veggie pasta.
5Now, make your sauce in the same skillet. Melt the butter (don't replace with oil), over med heat. Add flour and whisk for a few minutes. Add the chicken broth slowly and keep stirring. Let this thicken up a bit. Add the wine and stir through. Then, add your grated/shredded cheeses and heat through. Pour this over the top of the pasta bake,
6Bake at 400 degrees for about 20-25 mins, uncovered. I put the baking dish on a flat pan in case there is any drips from the sauce. Remove and let it sit for about 10-15 minutes before you serve.
7Sprinkle w/ fresh parm on top, and enjoy! I love this with roasted asparagus.