Crab and Asparagus Tagliatelle
Serves 4
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This recipe is perfect if you really want to impress guests! It is so creamy and full of flavour! Enjoy with a wine or cold beer, you won’t be disappointed.
Ingredients
To make your own pasta:
550g pasta flour
4 whole eggs with rich yolk (we like St Ewe)
6 egg yolks (rich yolk)
1 tsp salt
10ml extra virgin olive oil
For the rest of the dish:
1 bunch green asparagus, peeled and sliced
½ red chilli, sliced thinly
½ green chilli, sliced thinly
4 spring onions, sliced thinly
200g fresh white crab meat
10ml olive oil
10 large basil leaves
20g pine nuts roasted
1 lemon, juice and zest
1 clove garlic, micro-planed finely
100ml fish stock
50g unsalted butter
Methodology
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To make your own pasta:
- Mix the eggs and oil together well.
- Put the flour into a food processor with the salt, then gradually add your egg mixture until you’ve got a moist crumb texture - don’t use all of the egg mixture
- Bring the dough together with your hands to form a ball.
- Work the dough in your hands for a good 5 minutes, to give you stronger pasta dough, then wrap it in cling film and leave to rest in the fridge for at least 2 hours.
- After a couple of hours, roll the dough through a pasta machine to about 3-4mm thick and cut into tagliatelle – or whatever shape you prefer.
- Leave to dry slightly before adding boiling water to cook.
For the rest of the dish:
- Add the fish stock, butter and garlic to a pan and whisk to the boil.
- Add the asparagus and cook lightly for 1 minute.
- Meanwhile, put the fresh pasta in boiling water and cook for 2 minutes.
- Add the chillies to the asparagus pan, then drain the pasta well and add that too.
- Toss the pasta through the sauce and lightly fold through the fresh crab, leaving a little to dress the dish.
- Finish the dish with fresh lemon juice and zest, and lightly fold through the chopped basil, pine nuts and spring onions.
- Check the seasoning, top with the remaining crab and serve.