D'Open Kitchen

COOKING FOR THE SOUL

Crab Tagliatelle Italian Style Crab Meat Pasta Recipe

Crab Tagliatelle (Tagliatelle al Granchio)

Recipe by

Pasta is Italian staple food. It is just like rice to Asian. Other than its meat balls and ragu pasta, in the south east of Italy you can also find sumptuous seafood dishes made using fresh seafood coming in from the coast. The combination of crabmeat and fresh made pasta is a prefect match in heaven.

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Prep Time 15

Cook Time 30

Course Main Course

Cuisine Italian

Servings people

Calories 504 kcal

Equipment

Ingredients

PASTA:

200 grams Flour
2 each Egg
1/2 tsp Salt

SAUCE:

250 grams Crab Meat
1 each Red Shallot
3 cloves Garlic
100 ml White Wine
2 slices Bacon can omit if need halal
6 pcs Portobello Mushrooms.
1/2 cup Vegetable Stock
100 ml Cream
1 each Egg
1 tbsp Olive Oil
1 tsp Salt
1 tsp Black Pepper

GARNISH:

3 stalks Spring Parsley
50 grams Parmesan

Instructions

Make pasta by slowly combining egg, flour and salt together to form a ball. Let it rest for 20minutes, then roll and cut into long pasta.
Set a pot of water to boil for the pasta with ample salt.
In a large saucepan or deep pot - fry off bacon until crispy and set aside - keep bacon oil in the pan.
In the same pan, add olive oil, shallot, garlic and mushrooms to saute
Deglaze the pot with white wine, add in crab and let the reduce by half. Add in the chicken stock and let reduce by half too.
In a mixing bowl, combine the eggs and cream. And add it into the pot while continually stirring.
Cook your pasta (for about a minute or 2) and add into the pot. Season with salt and pepper.
Serve it up and garnish it with parmesan and chopped parsley.

Notes

For convenience, you can use dried pasta
Use canned crabmeat lumps

Nutrition

Calories: 504kcal

Keyword pasta, seafood, western

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.