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Tagliatelle with Creamy Crab Sauce Recipe

HT   MC   20mins

Serves 4     Hot   Shellfish   Seafood   Pasta   Herbs   Vegetables   Main Course

25g/1oz Butter
1 small Onion, finely chopped
400g/14oz Tagliatelle
1 Garlic Clove, finely chopped
450g/1lb Fresh Cooked Crabmeat, white or mixture of white and brown
1 teasp Tomato Purée
150ml/5fl.oz. Light Chicken or Fish Stock
150ml/5fl.oz. Single Cream
3 tbsp Freshly Chopped Parsley
Salt and Black Pepper


1. Heat the butter in a medium saucepan add the onion and sauté gently for 5 minutes.

2. Meanwhile, bring a large saucepan of water to the boil, season with salt then add the tagliatelle and cook at a rolling boil for 8-10 minutes, until just tender.

3. Add the garlic to the onions, sauté, stirring for 1 minute then stir in the tomato purée, crab, stock, salt and pepper to mix well. Reduce the heat and simmer for 5 minutes.

4. Stir in the cream and heat through.

5. To serve - drain the pasta, return to the rinsed out pan then add the crab sauce and parsley and toss to coat the pasta thoroughly.

More Crab  Recipes  | Crab  Cooking, Prep & Information


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Sharp knives - large and small

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Kitchen scissors

Fish Scalers (optional)


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