Tagliatelle, Lump Crabmeat, Dried Tomato and Shellfish Reduction

Preparation

Baking Directions:

For the Tagliatelle:                     For the dough, put all the flour in a large bowl.

Make a well in the center and add eggs, salt and pepper, olive oil.

Gently pull from the sides of the bowl mixing the flour with the egg mixture.

Once everything is combined together, knead the dough on the table and add water if it is too dry.

When dough bounces back when touched, it is ready for the pasta machine.

Roll through the machine until 1/8 inch thick.

Cut to desired length.

Then attach Tagliatelle cutter to the machine.

Run the pasta through the attachment.

Lay the pasta in a dry, cool spot dusted with semolina flour.

For the shellfish reduction:            In a roasting pan put 1/4 cup of oil.

When it is hot, add shells and roast until shells are dark brownish red.

Add vegetables, and roast for 15 min, always stirring, then add tomato paste.

Stir for 3 min and deglaze with wine and brandy.

Cook for 2 min.

Add spices and herbs.

Cover product with water and simmer for 30 min.

Pass through chinois and put back on the stove for 15 min with heavy cream.

Season with salt and pepperTo serve the dish:Put 6 ounces of shellfish stock, 4 pieces of dried tomato in a saute pan and put medium heat.

Put 4 ounces of pasta in boiling water for 2 min.

When time is up put in saute pan with other ingredients and add 1/2 cup of lump crabmeat and until sauce starts to stick to pasta .

Put in a pasta bowl and top with chopped parsley.