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Crab and Chilli Tagliatelle


  • 5 plum tomatoes

  • 1 tbsp olive oil

  • 2 shallots, finely diced

  • 3 garlic cloves, crushed

  • 1 bird’s-eye chilli, finely chopped

  • 200g / 7oz crabmeat

  • 5 tbsp / 75ml dry white wine

  • 500g / 1lb 2oz dried tagliatelle

  • 55g / 2 oz butter

  • 2 tbsp chopped flat leaf parsley

  • 2 tbsp extra virgin olive oil

  • 1 tbsp lemon juice

  • 4 sprig of chervil to garnish


  • 1.

    Core the tomatoes then cut a cross on the opposite end from the core (this will help the skin peel eventually).

  • 2.

    Plunge into boiling water to blanch for 12-15 seconds.

  • 3.

    Remove with a slotted spoon and cool in iced water.

  • 4.

    Peel, and squeeze out any excess moisture, then dice, and reserve.

  • 5.

    Heat the olive oil in a frying pan. Add the shallot, garlic and chilli, and cook over a moderately low heat until soft, but not browned for about 1-2 minutes.

  • 6.

    Then add the tomatoes to break them down

  • 7.

    Add the crabmeat and cook for 30 seconds.

  • 8.

    Add the white wine and increase the heat to deglaze the pan (i.e removes anything stuck to the bottom of the pan).

  • 9.

    Leave the sauce to reduce while cooking the pasta.

  • 10.

    Cook the tagliatelle in boiling salt water according to the packet instructions

  • 11.

    Melt the butter with 2 ½ tablespoons of water in a large saucepan. Drain the pasta and place in the pan of butter and water. Toss to coat.

  • 12.

    Add half the parsley to the pasta and half to the sauce.

  • 13.

    Serve the pasta onto a plate then spoon the sauce around the outside, and garnish each serving with a sprig of chervil.

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