Fettuccine With Crabmeat And Herb Sauce

Preparation:

Preparation: Peel the spring onions, wash them, cut them into strips and fry them in a pan with 4 tablespoons of oil, then add the crabmeat and pour over the vodka; let it evaporate, add the chopped parsley, the chopped chives, the cream and the crushed and crumbled pink pepper. Cook the sauce over a very low flame, without letting it reach boiling point, for a few minutes. Boil the pasta al dente in plenty of boiling salted water, drain it leaving it slightly moist, dress it with the prepared sauce and serve.