A great way to spend lunch on a summers day, seafood tomatoes fresh herbs it tastes like summer.
Cook the tagliatelle in a large saucepan of boiling salted water according to instruction on the packet. drain well.
While pasta is cooking melt the butter in a frypan on a medium heat, add garlic and cook until garlic has become soft.
Chop the vine rippened tomatoes into medium size wedges and add to frypan, cook with garlic for 3-4 mins and add crab.
Pour the wine into the frypan and cook for 2 mins mixing gently.
Add cream and cook for a further 2 mins stirring cream through.
Finally add the Tagliatelle to the fry pan and mix through
Just before serving roughly tear the basil and mix through.
Nutritional analysis per serving (3 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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