Crab Tagliatelle
Simple ingredients. Basic techniques. Beautiful flavours. My crab tagliatelle 🦀
I feel like you don’t see crab enough. Now I know it’s because it may not the cheapest food but I’ve tried to offset that by making the other ingredients in this recipe a little more cost effective. This can be your treat meal and OMG IT IS DEFINITELY A TREAT.
White or brown crab meat?
BOTH BAAAABY! I like to add both to this dish because they eat bring something different to the party. With white meat, it’s typically sweeter with a more delicate flavour, whilst brown meat has a stronger, almost nuttier and more pronounced flavour.
Because you have this beautiful mix of both white and brown crab meat, you don’t need heavy, overbearing ingredients that are going to mask the taste, you instead want flavours that will compliment and enhance the crab – which is exactly what the lemon, chilli and garlic will do. It’s fresh and tangy with a hint of spiiiiiiice 🌶
If you prefer one type over the other, that’s not a problem – just buy an extra pot of your chosen crab. I love the fine and flaky texture you get with white meat mixed in with the meatiness and richness you get from the brown, but you do you!
Luckily, you can buy potted crab at most supermarkets but if I ever happen to go by a fishmongers, I can’t help but grab a few pots as I instantly know this is the dish I’m gonna be making that night.
I also feel like whenever you eat crab, it feels super fancy. So give yourself that fancy (but super easy) meal, you deserve it bab.
Ingredients
- 1 pot of white and brown crab meat
- 1 red chilli, deseeded and finely chopped
- 3 cloves of garlic, finely chopped
- Small handful of chopped parsley
- Juice of 1/2 a lemon
- Salt and pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 180g dried tagliatelle
Method
- Get the water on for your pasta and make sure it’s well salted.
- Once it’s boiling, drop your pasta in and give it a swirl. Cook for 10 minutes until al dente.
- In a separate pan warm up the oil and add in the garlic and chilli.
- Then add white crab meat and half the butter.
- When the pasta is cooked, spoon it into the pan with the crab.
- Once it’s all in add in the brown crab meat, the other half of the butter, squeeze of lemon and a small mug of the pasta water and give it a good toss. This will make the sauce thick and luxurious.
- Sprinkle in the parsley and season with salt and black pepper.
- Serve up and try not to eat it too fast!