Crab Tagliatelle Food

CRAB TAGLIATELLE

Steps:

• Put the crabmeat, chilli, chopped parsley, lemon zest and juice, slow-baked tomatoes and oil from the jar into a mixing bowl, then stir to combine. Season well with salt and black pepper, then set aside.
• Bring a medium pan of salted water to the boil, then add the pasta and cook for 2 minutes. Drain, then return the pasta to the pan and stir through the crab mixture.
• Serve in shallow bowls, topped with the toasted breadcrumbs and garnished with extra parsley leaves.

CRAB & ASPARAGUS PAPPARDELLE

Steps:

• Heat the olive oil in a heavy-bottomed frying pan. Add the fennel seeds, chilli, shallots, parsley stalks, lemon zest and seasoning, and fry for about 5 mins, or until softened and aromatic. Add the tomato purée, cook for a couple of mins, then deglaze with the vermouth. Add half the crabmeat, stir to create a thick sauce, then remove from the heat while you cook the pasta.
• Bring a large pan of salted water to the boil and cook the pasta until al dente. With 3 mins remaining, add the asparagus, then use a slotted spoon to transfer the pasta and asparagus to the crab pan. Put the crab pan back on the heat, add a couple of spoonfuls of pasta water to loosen and toss together, coating the pasta in the sauce. Add the rest of the crabmeat, crème fraîche and lemon juice, and warm through. Divide between plates and garnish with parsley, chives and hazelnuts.

CRAB LINGUINE WITH CHILLI & PARSLEY

Steps:

• Bring a large pan of salted water to the boil and add the linguine. Give it a good stir and boil for 1 min less than the pack says. Stir well occasionally so it doesn't stick.
• While the pasta cooks, gently heat 3 tbsp of olive oil with the chilli and garlic in a pan large enough to hold all the pasta comfortably. Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the white wine. Simmer everything until the wine and olive oil come together. Then take off the heat and add the brown crabmeat, using a wooden spatula or spoon to mash it into the olive oil to make a thick sauce.
• When the pasta has had its cooking time, taste a strand - it should have a very slight bite. When it's ready, turn off the heat. Place the sauce on a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce.
• Off the heat, add the white crabmeat and parsley to the pasta with a sprinkling of sea salt. Stir everything together really well, adding a drop of pasta water if it's starting to get claggy. Taste for seasoning and, if it needs a slight lift, add a small squeeze of lemon. Serve immediately twirled into pasta bowls and drizzled with the remaining oil.

TAGLIATELLE WITH SAFFRON, SEAFOOD, AND CREAM

Steps:

• Soak the saffron in the white wine. Add a little oil and the garlic to a frying pan, and cook until softened. Add the clams and mussels, shake the pan around, and add the white wine and saffron mixture. Bring to a boil and cook until the shellfish opens, discard any shellfish that remain closed.
• Then, lay the rest of the seafood, parsley, and the cream on top. Simmer for 3 to 4 minutes and season to taste. Cook the tagliatelle in salted, boiling water until al dente. Drain and add to the fish, serve scattered with some of the leftover parsley and an extra drizzle of olive oil.

TAGLIATELLE WITH CRAB, CHERRY TOMATOES, GARLIC AND CHILI

Steps:

• Pour the olive oil into a deep, heavy-based frying pan - it should be 1/4in deep in the pan. Heat the olive oil.
• Add the garlic and whole chili. Allow the garlic and chili to infuse for 3 minutes or so, then remove and discard the chili.
• Stir in the tomatoes and simmer for 10 minutes, until they start to soften and oil takes on a golden orange hue.
• Bring a large pan of salted water to the boil. Add the tagliatelle and cook for 3 minutes until al dente; drain and return to the saucepan.
• Mix the crab with the tomato mixture over a medium heat and cook briefly, stirring gently, until just warmed through. Season with salt and freshly ground pepper.
• Add the sauce to the tagliatelle and stir off the heat for 1-2 minutes. Season with salt and freshly ground pepper, add a squeeze of lemon juice and a little of the parsley and serve at once, topping each portion with a further sprinkling of parsley.