1 pound fresh or dry fettuccini pasta 1 cup milk 1 cup cream 4 large garlic cloves, peeled 1/4 cup gf cream cheese 3/4 cup Parmesan cheese 1-1/2 cups crab meat 1 teaspoon fresh tarragon, chopped Salt and pepper to taste
Cook fettuccini according to package instructions; or if fresh, place in large pot of boiling, salted water for about 3 minutes or until al dente. Drain. In a heavy medium saucepan, combine milk, cream and garlic and simmer over low heat. Simmer until garlic is tender and liquid is reduced to 1-1/2 cups. Let cool slightly and transfer to a blender and puree until smooth. Return liquid to pan and season with salt and pepper. Whisk in cream cheese and Parmesan cheese. Add crab and tarragon and cook just until heated through. Add to cooked fettuccini and toss well.
We made homemade fettuccini for this recipe, which you can find in our Recipe Archives under Pasta dough; or you can use a gf packaged fettuccini, our favorite is Bi-Aglut.