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Tagliatelle with crab, lemon and fresh herbs

Attach the tagliatelle cutter to the mixer and feed the sheets of pasta through on speed 2, catching the strands of pasta in one hand as they come through. Lay the strands in a single layer on a clean tea towel or hang them over a pasta drying rack. Leave to dry, then use.

Start cooking

Details

12

Ingredients

3

Steps

Time

50'

Prep

15'

Cooking

65'

Total

Or coat lightly in flour and store in an airtight tin.

Ingredients

  • 1quantity pasta dough flavoured with 1 tbsp espelette pepper and rolled out to setting 6 thickness
  • 125 mlolive oil
  • 2garlic cloves
  • 2mild red chillies
  • 300 gfresh white crabmeat
  • 2 tbspfinely chopped flat-leaf parsley
  • 1 tbsp1 tbsp finely chopped tarragon
  • 2 tbspfinely chopped dill
  • 1 tbspfinely chopped mint
  • 1 tbspfinely chopped chives
  • 1-2juice of emons
  • -salt and freshly ground black pepper
Make it now
  • Step 1

    Attach the tagliatelle cutter to the mixer and feed the sheets of pasta through on speed 2, catching the strands of pasta in one hand as they come through. Lay the strands in a single layer on a clean tea towel or hang them over a pasta drying rack. Leave to dry, then use. Or coat lightly in flour and store in an airtight tin.

  • Step 2

    Heat the olive oil in a heavy-based pan. Slice the garlic and chillies with the slicing drum on the rotor vegetable slicer/shredder on speed 4. Sauté the garlic and chillies for 5 minutes until lightly coloured. Remove from the heat and leave to infuse for 10 minutes. Stir in the crabmeat, herbs and lemon juice to taste. Season.

  • Step 3

    Cook the tagliatelle in plenty of salted boiling water until al dente. Drain but leave a tablespoon or two of the cooking water in the pan. Add the tagliatelle and crab sauce, then toss until every strand of pasta is coated with the sauce. Serve immediately.

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Tagliatelle with crab, lemon and fresh herbs

Step 1

Attach the tagliatelle cutter to the mixer and feed the sheets of pasta through on speed 2, catching the strands of pasta in one hand as they come through. Lay the strands in a single layer on a clean tea towel or hang them over a pasta drying rack. Leave to dry, then use. Or coat lightly in flour and store in an airtight tin.

Step 2

Heat the olive oil in a heavy-based pan. Slice the garlic and chillies with the slicing drum on the rotor vegetable slicer/shredder on speed 4. Sauté the garlic and chillies for 5 minutes until lightly coloured. Remove from the heat and leave to infuse for 10 minutes. Stir in the crabmeat, herbs and lemon juice to taste. Season.

Step 3

Cook the tagliatelle in plenty of salted boiling water until al dente. Drain but leave a tablespoon or two of the cooking water in the pan. Add the tagliatelle and crab sauce, then toss until every strand of pasta is coated with the sauce. Serve immediately.

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