Recipes

From How to cook the perfect... By Marcus Wareing

Serves 4

    225g quantity of fresh pasta dough
    2 tbsp olive oil, plus extra for drizzling
    2 shallots, very finely chopped
    2 garlic cloves, finely sliced
    2 fat fresh red chillies, deseeded and very finely chopped
    70g (2 ½ oz) fresh brown crab meat, finely chopped
    300g (10 ½ oz) fresh white crab meat, picked over to remove all shell
    5-6 tbsp very finely chopped flat-leaf parsley
    2 tsp fine salt
    Sea salt and freshly milled black pepper

Method

Heat the oil in a non-stick frying pan over a low to medium heat and fry the shallots, garlic and chillies with salt and pepper until soft. Add the brown crab meat and stir to mix, then gently fold in the white crab meat and parsley. Remove from the heat and keep warm.

Bring a large pan of water to a rapid boil over a high heat. Add the fine salt, then immediately drop in the pasta, give it a quick stir, and cover the pan. Bring the water back to the boil. Take the lid off the pan and turn the heat down a little. Boil the tagliatelle for 2-3 minutes, stirring occasionally, until it is tender.

Drain the tagliatelle well in a colander and tip into a large bowl. Drizzle with olive oil and toss gently to coat the strands, then tip in the crab mixture and toss gently again until all the pasta is evenly coated. Serve straightaway, with more olive oil for drizzling if you like.