Crab and Tarragon Tagliatelle a Summer Pasta
Crab and tarragon is a flavour combination that goes particularly well with flat-ribbon pasta like linguine, tagliatelle and fettuccine. The result is light, yet filling and an ideal companion to a chilled glass of Mirabeau Pure. The recipe can easily be adapted to one’s taste preferences. I quite often add an extra pinch of chilli flakes and a little more lemon juice to really bring out the crab. The recipe comes from Lindsay Radcliffe’s kitchen, where she cooks and writes her blog – The Feast.
Crab and Tarragon Tagliatelle
An easy pasta dish for summer nights
Ingredients
- 200 g Tagliatelle
- 3 tbsp olive oil plus extra to drizzle
- 2 shallot(s) finely chopped
- 1 garlic clove minced
- splash rosé wine
- 200 g White Crab Meat
- large handful fresh tarragon chopped with a few leaves reserved for garnishing.
- 1 tsp chilli flakes
- 1/2 lemon for zest and juice
Instructions
- Cook the tagliatelle according to the packets instructions and drain, reserving a cup of the cooking water (she used fresh egg tagliatelle so this only took a couple of minutes).
- Heat the olive oil in a frying pan and add the shallots, cooking gently for about 3 minutes until translucent, but not browned.
- Add the chopped garlic and cook for further 30 seconds before adding a splash of rosé. Let the alcohol sizzle away and then add the drained tagliatelle, along with a little of the pasta cooking water.
- Remove from the heat and stir through the crab, chopped tarragon, chilli flakes, lemon zest and juice. Toss everything together, garnishing with few extra tarragon leaves and a drizzle of olive oil.
- Serve immediately with a chilled glass of Mirabeau Pure.
Tried this recipe?Let us know how it was!
Recipes with Crab
Crab Cakes - Galettes de Crabe
Crab cakes are easy to make. The longest part is frying the crab cakes. Serve on a zesty salad and your company will be happy. This recipe was minimally adapted from the recipe by Chef Georges Perrier, Le Bec-Fin.
Check out this recipe
Salmon, Avocado and Crab Parcels
Smoky slices of salmon, crab meat and veggies in little parcels of deliciousness.
Check out this recipe
3 Quick Appetizers for Holiday Entertaining
Amuse bouche roughly translates into tempt your taste buds. These three appetizers are easy to make and can be prepared in advance of your guests' arrival. Enjoy Smoked Salmon Rolls with Horseradish and Granny Smith Apple, Crab and Avocado Spoons and Chicken Satays with your favourite cocktail.
Check out this recipe
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Posts
No Comment