Crab Pasta

Total Time: 15 mins

Level: Easy

Servings: 2 People

Never underestimate the power of a hearty bowl of pasta, especially when it has a Cornish twist. This ‘comfort-in-a-bowl’ recipe uses tagliatelle with spider crab (known locally as Cornish king crab) and is the perfect family style dish for all seasons. If you’re feeling extra indulgent, add the grated truffle on top and feel your comfort levels soar from cosy to darn right SNUG.

Ingredients

150g Cornish king crab, picked meat
150g tagliatelle pasta
½ shallot, finely diced
1 clove of garlic, finely diced
50ml white wine
75ml double cream
1 preserved lemon, finely sliced
½ red chilli, deseeded and sliced
1 tbsp parsley, chopped
1 tsp capers
1 tbsp olive oil
Salt and pepper to season
Grated truffle (optional)

Method

Start by cooking your pasta in salted boiling water for 8-10 mins.
In a frying pan sauté your garlic and shallot for 2-3 mins. Avoid caramelising it and add in your crab, chilli, capers and lemon. Reduce the heat slightly and stir well.
Pour in your white wine and cook the crab sauce for 3-4 minutes.
Finish with cream and parsley, season to taste and turn off before the cream comes to the boil.
Toss the cooked, drained pasta in your crab sauce and serve with some grated truffle for a luxurious garnish.