Crab Tagliatelle Recipe James Martin

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CRAB TAGLIATELLE



Crab tagliatelle image

Just seven ingredients and 10 minutes is all you need to make this speedy, and of course absolutely delicious, crab tagliatelle. We've got another speedy recipe like this one, it's Rick Stein's crab linguine made with lemon and garlic.

Provided by delicious. magazine

Time 10m

Yield Serves 2

Number Of Ingredients 7

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

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.

Nutrition Facts :

CRAB LINGUINE WITH CHILLI & PARSLEY



Crab linguine with chilli & parsley image

Keep it simple with this restaurant-style dish that takes a few good-quality ingredients and lets them shine

Provided by Barney Desmazery

Categories     Dinner, Main course, Pasta

Time 30m

Number Of Ingredients 8

400g linguine
4 tbsp extra-virgin olive oil
1 red chilli, deseeded and chopped
2 garlic cloves, finely chopped
1 whole cooked crab, picked, or about 100g/4oz brown crabmeat and 200g/7oz fresh white crabmeat
small splash, about 5 tbsp, white wine
small squeeze of lemon (optional)
large handful flat-leaf parsley leaves, very finely chopped

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.

Nutrition Facts : Calories 546 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 1.06 milligram of sodium

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