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
- 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.
- 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.
- Stir the crab into the tomato sauce, season and add lemon juice to taste.
- 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