Tagliatelle With Crab, Cherry Tomatoes, Garlic and Chili

"If you can't get fresh tagliatelle, use dried and just cook for longer, alternatively use any pasta you have!"
 
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Ready In:
40mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Pour the olive oil into a deep, heavy-based frying pan - it should be 1/4in deep in the pan. Heat the olive oil.
  • Add the garlic and whole chili. Allow the garlic and chili to infuse for 3 minutes or so, then remove and discard the chili.
  • Stir in the tomatoes and simmer for 10 minutes, until they start to soften and oil takes on a golden orange hue.
  • Bring a large pan of salted water to the boil. Add the tagliatelle and cook for 3 minutes until al dente; drain and return to the saucepan.
  • Mix the crab with the tomato mixture over a medium heat and cook briefly, stirring gently, until just warmed through. Season with salt and freshly ground pepper.
  • Add the sauce to the tagliatelle and stir off the heat for 1-2 minutes. Season with salt and freshly ground pepper, add a squeeze of lemon juice and a little of the parsley and serve at once, topping each portion with a further sprinkling of parsley.

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RECIPE SUBMITTED BY

I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
 
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