Casa Barilla’s Cooking School has provided this delicious Italian dish, perfect for entertaining or sharing with family.
In a large frying pan heat the oil, add the blue crab and cook for a couple of minutes, until the shell has turned orange. Add brandy and light with a match, allowing the flame to evaporate the alcohol.
Add onions, garlic, anchovies and cook for few minutes, then add the capsicum, vanilla bean and Barilla Arrabbiata sauce.
Simmer for 5 minutes then remove the vanilla bean.
Meanwhile, in a large sauce pan, bring plenty of water to the boil. When boiling, add rock salt (7g of salt to 1L of water).
Drop the Barilla Tagliatelle into the water and stir.
Drain the pasta ‘al dente’ and sauté with the sauce. Add the raw crab meat and mascarpone and toss together for 2 minutes.
Remove from the heat, add parsley and a drizzle of Extra Virgin Olive oil.
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