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Curtis Stone's Tagliatelle with King Crab, Chiles and Parsley

Curtis Stone's Alaskan King Crab Tagliatelle + Chocolate-Coconut Cakes
Curtis Stone's Alaskan King Crab Tagliatelle + Chocolate-Coconut CakesNathan Congleton / TODAY

Chef notes

What could be more romantic than a homemade pasta dinner for two? One that's topped with fresh king crab and spicy chiles!

Technique tip: The tagliatelle can be made up to 8 hours ahead and stored at room temperature. The king crab can be picked up to 8 hours before serving, covered and refrigerated.


Pasta Dough
  • cups (20 ounces) "00" flour
  • 6 large egg yolks
  • 4 large eggs
  • 2 teaspoons extra virgin olive oil
To serve (makes 1 portion of pasta)
  • tablespoons extra virgin olive oil
  • 3 tablespoons finely chopped shallots
  • 2 tablespoons finely chopped Fresno chiles
  • tablespoons finely chopped garlic
  • 1/3 cup dry white wine
  • ounces picked Alaskan king crab meat (legs in 3/4-inch chunks; claw meat torn)
  • tablespoons unsalted butter
  • 2 teaspoons chopped fresh flat-leaf parsley
  • 1/2 sheet tray (about 16 pieces) tagliatelle (recipe above)


For the pasta dough:


Place the flour in a pile on a clean work surface. Make a well in the center. Add the eggs and olive oil to the well. Slowly incorporate the wet ingredients into the dry ingredients with a fork until dough forms.


Knead dough for 15 minutes until gluten has developed. Wrap dough in plastic wrap and rest in refrigerator for 1 hour.


Dust 1 piece of pasta with flour and flatten with your hand into a rectangle. Run the dough through the widest setting of the pasta maker. Fold into thirds and repeat the rolling and folding about 4 times, dusting the folded dough piece with flour as needed before running it through the machine each time. This helps knead the dough and make it more elastic.


Reduce the space between the rollers one setting at a time until reaching the 1½ mark. Roll the dough through this setting one more time. The dough will be about 1½ millimeters thick. Lay the sheets of dough on a floured work surface and trim to a length of 16 inches.


Using a sharp knife or pasta cutting attachment, cut the dough into 1/3-inch wide strips.


Line half sheet trays with parchment paper and lightly dust with flour. Line the cut noodles in an even layer over the parchment and cover with another piece of parchment. Repeat with one more layer, covering the second layer with parchment paper. Leave to sit in a cool dry place until ready to serve.

To serve:


In a large sauté pan over medium-high heat, add the olive oil. Add the shallots and sweat for 1 minute. Add the chiles and garlic and sweat for about 1 longer, or until the shallots are soft but have not taken on any color.


Add the wine and crab and cook for about 1 minute, or until the crab is warmed through and the wine has reduced slightly. Add the butter to mount.


Meanwhile, in a large pot of salted boiling water, cook the tagliatelle for 1-2 minutes, or until just cooked. Add the pasta to the crab mixture. Toss together, season to taste with salt and pepper. Using a roasting fork, twirl the pasta around the fork and slip onto a plate. Top with any remaining crab and sauce in the pan.