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
- 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
- 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.
Recipes with Crab