Ingredients
- 1 1/4 pound / 20 ounces tagliatelle
- 2 pound shallots finely diced
- 3 clove garlic crushed
- 1 clove fresh chili chopped finely
- 1/3 cup extra virgin olive oil
- 1/2 pound / 8 ounces picked crab meat
- 1 cup white wine
- 5 cup plum tomatoes skinned and diced
- 1/4 cup flat leaf parsley chopped
- 1 1/2 tablespoon lemon juice (juice from 2 lemons)
- 2 tablespoon butter
Preparation
Baking Directions:
Cook pasta in salted boiling water for approximately 1-2 minutes.
In large sauté pan, place 1 tablespoon oil over medium-high heat.
Add shallots, chili and garlic and cook until soft.
Add crab for 30 seconds and then deglaze with white wine.
Strain pasta and place in another pan with 2 tablespoons butter emulsified with 1/4 cup water.
Add half chopped parsley to pasta and half to sauce.
Add diced tomato to crab sauce and add a dash of extra-virgin olive oil.
Take pasta and twist around roasting fork.
Place in bowl in an upright position, leaving a spiral.
Spoon sauce around outside of pasta and serve.
