150g Cornish King Crab (spider crab) handpicked meat
150g tagliatelle pasta
½ shallot, finely diced
1 clove of garlic, finely diced
50ml white wine
75ml double cream
1 preserved lemon, finely sliced,
½ red chilli, deseeded and sliced
1 tbsp parsley, chopped
1 tsp capers
1 tbsp olive oil
Salt and pepper to season
Grated truffle (fancy optional)
Method
Step 1
Start by cooking your pasta in salted boiling water for 8-10 mins
Step 2
In a frying pan, sauté your garlic and shallot for 2-3 mins. Avoid caramelising it and add in your Cornish King Crab aka spider crab, chilli, capers and lemon. Reduce the heat slightly and stir well.
Step 3
Pour in your white wine and cook the crab sauce for 3-4 minutes.
Step 4
Finish with cream and parsley, season to taste and turn off before the cream comes to the boil.
Step 5
Toss the cooked, drained pasta in your crab sauce and serve with some grated truffle for a luxurious garnish.
These recipes have been created by James Strawbridge, chef, author and food photographer
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