Crab Pasta

Total Time
15 mins
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.


  • 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)


  1. Start by cooking your pasta in salted boiling water for 8-10 mins.
  2. 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.
  3. Pour in your white wine and cook the crab sauce for 3-4 minutes.
  4. Finish with cream and parsley, season to taste and turn off before the cream comes to the boil.
  5. Toss the cooked, drained pasta in your crab sauce and serve with some grated truffle for a luxurious garnish.

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