Recipes   Complete the Antony Worrall Thompson cooking experience with these tasty, mouth watering dishes. Here is just a small sample of the type of cooking you could be preparing on your new oven and hob. www.awtonline.co.uk www.micromark.co.uk © Micromark 2008		Home | Products | Recipes | Club | Contact | Trade   Roasted Peperonata | Toad in the Sky | Crab & Asparagus Fettuccine | Rice Pudding         CRAB & ASPARAGUS FETTUCCINE   “Flavour-packed, the crab adds a wonderful zap to this fresh pasta dish. It works as a starter or main course, perfect for a quick supper on a cold winter’s night. Adding the browned butter at the end may sound fattening, and you’d be correct, but it is essential for that touch of magic.”   Preparation and cooking: 20 minutes   Serves: 4-6   2 tablespoons extra virgin olive oil 1 shallot, finely diced 1 teaspoon soft thyme leaves 2 teaspoons anchovy essence 150ml (¼ pint) dry white wine 150ml (¼ pint) fish stock Salt and ground black pepper 450g (11b) asparagus, trimmed and cut into 2.5cm (1") pieces 350g (12oz) white crabmeat 675g (1½lb) fresh fettuccine 55g (2oz) unsalted butter Juice of ½ lemon 2 tablespoons chopped parsley 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 6 minutes. Drain, retaining the water, and add to the reduced shallot liquid with the crab. Cook the fettuccine in the asparagus water for about 3-4 minutes, depending on its 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 parsley, and pour over the pasta. Toss to combine. Season to taste with plenty of black pepper. Appliance: Hob