Ingredients:
Serves 2-4

500g or one large package of good fettuccine noodles
2 tsp. of sesame oil
2 tsp. of grated gingerroot
2 cups of chopped asparagus (the greener and skinnier the better)
1/4 cup of white wine (I added more)
250g of crab meat (one frozen box available at the fish counter of most supermarkets)
2 tbsp. of Kinabalu Masala

Cook the noodles per package directions until "al dente". Drain well and rinse and then toss in a bowl with the sesame oil and the Kinabalu masala. Add salt and pepper to taste.


Heat the oil in a large non-stick skillet over medium, heat and add the ginger and the asparagus stir until coated with the oil. Add the wine and let simmer just until the asparagus changes colour, a maximum two minutes. (remember really fresh asparagus can be eaten raw, it needs little cooking.)

Add the crabmeat and mix until heated through. Add the noodles and stir well until all are incorporated together. Serve immediately with freshly ground pepper to taste.