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Crab tagliatelle
- Published: 31 May 13
- Updated: 18 Mar 24
Just seven ingredients and 10 minutes is all you need to make this speedy, and of course absolutely delicious, crab tagliatelle.
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We’ve got another speedy recipe like this one, it’s Rick Stein’s crab linguine made with lemon and garlic.
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Serves 2
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Ready in 10 min
Ingredients
- 100g white crabmeat
- 1 red chilli, finely chopped
- Large handful of fresh parsley, chopped, plus extra leaves to garnish
- Finely grated zest and juice of 1 lemon
- 3 tbsp sliced slow-baked tomatoes with chilli plus 1 tbsp oil from the jar, such as Sacla’ Dallaglio
- 200g fresh egg tagliatelle
- 3 tbsp breadcrumbs, toasted in a frying pan with 1 tbsp oil, to serve
Method
- 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.
- Recipe from June 2013 Issue
delicious. tips
To make this a creamier pasta dish, stir 2 tbsp crème fraîche through the crab mixture.
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I love this recipe because in Cornwall the crab is fresh, cheap and sustainable, so it makes for a quick, guilt-free recipe that echoes Italy.