Meals and Courses

  • 300 g (10 oz) fresh or dried tagliatelle
  • 2 tablespoons olive oil
  • 2 shallots, chopped
  • 200 g (7 oz) fresh crab meat
  • 1–2 pinches of crushed dried chillies
  • grated rind and juice of 1 lemon
  • 200 ml (7 fl oz) double cream
  • handful of chives, snipped
  • salt and pepper
  • 75 g (3 oz) Parmesan cheese, grated, to serve

Cook the pasta in a large saucepan of boiling water or according to the packet instructions until al dente.

Heat the oil in a saucepan, add the shallots and fry gently until softened but not browned. Add the crab meat, chillies, lemon rind and juice and salt and pepper to taste.

Add the cream to the crab mixture and bring to the boil, then stir in the chives.

Drain the pasta well and return to the pan. Stir in the crab sauce, toss well and serve immediately with a bowl of grated Parmesan.

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