Linda's Fettuccine, Crabmeat & Veggies In Creamy Cheese Sauce

Step 1: Clean crabmeat.

Step 2: In a large skillet heat vegetable oil, on medium-high heat, until bubbly.

Step 3: Meanwhile, put flour on a large plate, and mix crabmeat into the flour.

Step 4: Pull out the pieces of crabmeat, shake off excess flour, and place in skillet.

Step 5: Cook on medium-high, until pieces are slightly brown.

Step 6: When crabmeat pieces are done, take out of the oil, and drain on paper towels.

Step 7: Meanwhile place the butter in a medium-size sauce pan. Melt it on a low heat.

Step 8: Add the garlic and cook to about 1 minute. Do not brown.

Step 9: Add in the cream, and stir the mixture until warmed.

Step 10: Add in three-fourths of the Pecorino Romano cheese, and stir until dissolved.

Step 11: Add in thinly sliced carrots and asparagus pieces, and let simmer for 10 minutes on medium heat.

Step 12: Add tomatoes, and let cook until all veggies are tender, but not mushy.

Step 13: Add the crab, to heat through. DO NOT overcook. When heated, turn heat to warm.

Step 14: Meanwhile in a large pot, bring water to a boil. Salt the water slightly, and add 1 tablespoon of olive oil to the water, to keep the pasta from sticking.

Step 15: Cook the fresh pasta noodles according to package directions. This should not take longer than 4 minutes, if you are using fresh pasta. If using packaged noodles, cook according to package directions.

Step 16: Drain in a colander when cooked. Place the drained pasta into the pan with the warm sauce.

Step 17: Add salt and freshly cracked black pepper.

Step 18: Toss the mixture, until all the pasta is coated well. Place on a pretty platter.

Step 19: Sprinkle with the additional Romano cheese.

Step 20: Dust with a very small amount of cracked pepper, and serve immediately.

Step 21: DO NOT let the pasta and sauce cook together for too long, or the pasta will soak up all the sauce.