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Crab tagliatelle

Name: Crab tagliatelle
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: Serves 2
Cuisine: Italian recipes
Ingredients: 100g white crabmeat; 1 red chilli, finely chopped; Large handful of fresh parsley, chopped, plus extra leaves to garnish; Finely grated zest and juice of 1 lemon; 3 tbsp sliced slow-baked tomatoes with chilli plus 1 tbsp oil from the jar, such as Sacla’ Dallaglio; 200g fresh egg tagliatelle; 3 tbsp breadcrumbs, toasted in a frying pan with 1 tbsp oil, to serve

Published: 31 May 13
Updated: 18 Mar 24

Just seven ingredients and 10 minutes is all you need to make this speedy, and of course absolutely delicious, crab tagliatelle.

We’ve got another speedy recipe like this one, it’s Rick Stein’s crab linguine made with lemon and garlic.

Easy
June 2013

Test kitchen approved

Serves 2
Ready in 10 min

Just seven ingredients and 10 minutes is all you need to make this speedy, and of course absolutely delicious, crab tagliatelle.

We’ve got another speedy recipe like this one, it’s Rick Stein’s crab linguine made with lemon and garlic.

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Ingredients

100g white crabmeat
1 red chilli, finely chopped
Large handful of fresh parsley, chopped, plus extra leaves to garnish
Finely grated zest and juice of 1 lemon
3 tbsp sliced slow-baked tomatoes with chilli plus 1 tbsp oil from the jar, such as Sacla’ Dallaglio
200g fresh egg tagliatelle
3 tbsp breadcrumbs, toasted in a frying pan with 1 tbsp oil, to serve

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Method

Put the crabmeat, chilli, chopped parsley, lemon zest and juice, slow-baked tomatoes and oil from the jar into a mixing bowl, then stir to combine. Season well with salt and black pepper, then set aside.
Bring a medium pan of salted water to the boil, then add the pasta and cook for 2 minutes. Drain, then return the pasta to the pan and stir through the crab mixture.
Serve in shallow bowls, topped with the toasted breadcrumbs and garnished with extra parsley leaves.

Recipe from June 2013 Issue

delicious. tips

To make this a creamier pasta dish, stir 2 tbsp crème fraîche through the crab mixture.

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Published: 31 May 13
Updated: 18 Mar 24

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Laura Barnes says:

30th May 2015 at 4:56 pm

I love this recipe because in Cornwall the crab is fresh, cheap and sustainable, so it makes for a quick, guilt-free recipe that echoes Italy.

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