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Crab-and-Corn Ribbon Pasta

Rachael Ray Every Day
  • minutes
  • Serves 4

INGREDIENTS

8 oz

Lump crabmeat

1/2 pint

Cherry or grape tomatoes

2

ears Corn

2

large cloves Garlic

1/2 oz

Peas

1/2

Red bell pepper

2

Shallots

4

sprigs Tarragon, leaves

12 oz

Egg fettuccine, dried

2 tsp

Old bay seasoning

1

Salt and pepper

2 tbsp

Olive oil, extra-virgin

2 tbsp

Butter