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.