Garlic & Crab Tagliatelle

Instructions

1. Prepare Ingredients

   5 min hands-on

   • Finely slice the garlic.
   • Measure out the cayenne pepper to taste.
   • Quarter the tomatoes.
   • Finely chop the parsley, including the stalks.
   • Zest and juice the lemon, keeping them separate.

2. Cook the Pasta

   2 min hands-on7 min waiting

   • Bring a large pot of salted water to a boil.
   • Cook the pasta until slightly firm (al dente).

3. Sauté Aromatics

   2 min hands-on

   • Heat olive oil in a large frying pan over medium heat.
   • Add sliced garlic and cayenne pepper, stirring constantly until fragrant.

4. Add Tomatoes and Deglaze

   1 min hands-on2 min waiting

   • Increase heat to medium-high and add quartered tomatoes.
   • Pour in white wine and simmer until the liquid reduces by half.

5. Incorporate the Crab

   2 min hands-on

   • Lower the heat to medium and fold in crab meat.
   • Cook until the crab is heated through.

6. Combine Pasta and Sauce

   2 min hands-on

   • Transfer the pasta directly into the pan with the sauce.
   • Add a splash of pasta water to bind the sauce.

7. Season and Finish

   2 min hands-on

   • Stir in most of the chopped parsley.
   • Add lemon zest, salt, black pepper, and lemon juice to taste.

8. Plate and Serve

   2 min hands-on

   • Divide the pasta between serving bowls.
   • Drizzle olive oil over each serving.
   • Sprinkle remaining parsley on top.
   • Cooking tips:
   • Use fresh crab for the best flavor and texture.
   • Gradually add pasta water to achieve the perfect sauce consistency.
   • Taste as you go to adjust the seasoning.
   • Serve immediately to enjoy peak freshness and flavor.