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