Ingredients

• ¼ lb fettuccine regular
• ¼ lb black fettuccine (squid  ink)
• 4 Soft shell crabs
• 1 cup flour
• 1 ½  teaspoons Old Bay seasoning
• 2 tablespoons olive oil for sautéing
• ½ cup dry white wine
• 2 tablespoons minced shallots
• 1 clove garlic, minced
• 2 sticks ½ pound cold butter, each cut into 8 pieces
• Salt and pepper to taste
• 3 tablespoons Italian parsley, chopped

Directions:

Cook the fettuccine according to package directions.

Meanwhile mix the flour and old bay seasoning in a shallow bowl. Dredge the crabs in the flour mixture to coat. Allow the crabs to sit for 10 minutes to hold onto the flour. Heat a sauté pan. Add 2 tablespoons of oil to coat the bottom of the pan (use more if necessary). Sauté the crab on each side until golden brown, about 3-4 minutes per side.

Beurre Blanc Sauce

Place the wine, shallots and garlic in a small saucepan. Bring to a simmer over medium-low heat. Simmer until reduced to about 1-1/2 tablespoons. Reduce heat to low. Add the butter, a piece at a time, whisking vigorously. When each piece is incorporated, add the next and so on until all of the butter is whisked in. Do not add the butter too quickly. The sauce should be thick and creamy. Add the salt and pepper. Use immediately or the butter sauce may break or separate.

Drain the pasta and toss in the beurre blanc sauce. Divide the pasta and sauce between four plates. Set a soft shell crab on the top of each serving of pasta. Garnish with the chopped parsley.