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Crab and Tarragon Tagliatelle a Summer Pasta

Name: Crab and Tarragon Tagliatelle
Prep time: 10 min
Cook time: 15 min
Ingredients: 200 g Tagliatelle; 3 tbsp Olive Oil (plus extra to drizzle); 2 Shallots (finely chopped); 1 Garlic Clove (minced); splash of Rosé; 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)

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

Maison Mirabeau Wine

An easy pasta dish for summer nights

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Prep Time 10 mins

Cook Time 15 mins

Course Main Course

Cuisine Italian

Servings people

Ingredients

200 g Tagliatelle
3 tbsp Olive Oil plus extra to drizzle
2 Shallots finely chopped
1 Garlic Clove minced
splash of Rosé
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.

Keyword Crab, Pasta, Tarragon

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Tags:Crab Meat,Pasta Recipe,Tarragon

Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

Crab and Tarragon Tagliatelle a Summer Pasta