Salt and Pepper
1 lb. fettuccine
3 T. olive oil
1 1/2 c. corn
1 red bell pepper, chopped
1 small onion, chopped
3 large cloves of garlic, grated
3/4 c. peas
1 pint cherry tomatoes, halved if large
1 lb. lump crabmeat
3 T. butter
3 tsp. Old Bay seasoning
4 sprigs of tarragon, chopped
Cook pasta according to package directions, reserve 1 c. of the pasta water.
In a large skillet heat the olive oil. Add the corn, bell pepper, garlic and onion. Saute for 5 minutes.
Add the peas to the pan, season with salt and pepper and cook for 1 more minute.
Stir in the tomatoes and toss. Heat through until the tomatoes soften and skins split.
Stir in the crab, butter and Old Bay.
Stir in the reserved pasta water and simmer for a few minutes to combine the flavors.
Add the pasta and tarragon. Toss to coat. Serve.