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Crab & rocket tagliatelle

Fresh crab takes the starring role in this simple, delicious pasta dish that’s ready to serve in under 30 minutes.

Ingreadient

     

    • 15g butter
    • 4 cloves garlic, finely chopped
    • 2 red chillies, deseeded and finely chopped
    • 1 unwaxed lemon, zest and juice
    • 270g pack cherry vine tomatoes, chopped
    • 500g fresh Essential Tagliatelle
    • 2 x 100g Seafood & Eat It Fifty Fifty Crab
    • 90g wild rocket
    • 1 tbsp extra virgin olive oil, to serve

Step by step

    1. Heat the butter in a medium-sized saucepan and cook the garlic, chilli and lemon zest for 5 minutes, until the garlic begins to turn golden.
    2. Add the tomatoes, cover and simmer gently for 5-8 minutes until softened and pulpy. Meanwhile, cook the pasta in a large pan of boiling, lightly salted water for 3 minutes.
    3. Stir the crab into the tomato sauce, season and add lemon juice to taste.
    4. Reserve a little pasta water. Drain the pasta and return to the pan. Add the crab sauce and rocket and toss together, adding a dash of pasta water if it seems dry. Divide between serving bowls and finish with a drizzle of olive oil and black pepper

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