Fettuccine Alfredo With Backfin Crabmeat

2 cups heavy whipping cream

1/4 pound lightly salted butter

1 1/2 cups grated Parmesan cheese

1/2 pound lump backfin crabmeat

1/2 pound fettuccine noodles

1/4 cup olive oil

salt

Into 3 quarts rapidly boiling water, pour oil and 3 tablespoons salt. Plunge the dry pasta into the boiling water for about 6 minutes or until the pasta is firm and not pasty upon crushing the noodle between two fingers. Remove and drain, rinse in cold water until pasta is chilled. Toss chilled pasta in olive oil and store in refrigerator. If using fresh pasta, douse in boiling water in a strainer from 90 to 120 seconds, then toss directly into the prepared Alfredo sauce. Immediately before serving, thrust the chilled pasta in a strainer into boiling water to heat, then toss into Alfredo sauce. Alfredo Sauce: We find it most efficient to prepare this in a saute pan. Melt butter and add heavy cream. Allow to come to a brisk boil. Add Parmesan cheese and whisk into bubbling cream. Add crabmeat and gently stir until hot. Toss heated pasta noodles with sauce ever so carefully so as not to shred the crabmeat and serve at once.

Converted by MC_Buster.