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)
Start by cooking your pasta in salted boiling water for 8-10 mins
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.
Pour in your white wine and cook the crab sauce for 3-4 minutes.
Finish with cream and parsley, season to taste and turn off before the cream comes to the boil.
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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