Special Diet

Crab and Mussel Tagliatelle

cook 20 mins
Tags: Gluten free
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 400 g (13 oz) can chopped tomatoes
  • 150 ml (¼ pint) white wine
  • 1 red chilli, deseeded and diced
  • 375 g (12 oz) gluten-free tagliatelle
  • 400 g (13 oz) mussels, cleaned
  • 250 g (8 oz) crab meat (white and dark)
  • 4 tablespoons lemon juice
  • small handful of parsley, chopped
  • salt and pepper
  • Heat the oil in a frying pan over a medium heat, add the onion and garlic and cook for 3-4 minutes. Add the chopped tomatoes, white wine and chilli, season with salt and pepper and simmer for 8–9 minutes.
  • Cook the tagliatelle in a large pan of boiling water for 9–12 minutes, or according to the pack instructions.
  • Meanwhile, add the mussels to the tomato sauce, cover and cook for 4 minutes, until all the shells are open (discard any mussels that do not open).
  • Drain the tagliatelle and stir into the tomato sauce with the crab meat, lemon juice and parsley. Mix well and serve immediately.
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