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Tagliolini with crab ragu recipe

Tagliolini with crab ragu recipe

By Charlotte Lakshman
0’ Prep time
0’ Cook time
0’ Total time
779 Calories
4 Serving
Charlotte Lakshman 0 Followers

Step by Step

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Step 1

In a saute pan, add olive oil and garlic and saute for 1 minute, until golden brown. Add crabs, oregano, red pepper, salt, and pepper, and continue to saute for 5 minutes. Add crab stock to mixture and continue to saute for 4 minutes. Crab stock should be prepared ahead of time with mirepoix of vegetables and crab shells. Add tomatoes with juice. Stir and bring to a boil. Lower heat to a simmer. Continue to stir until sauce has been brought to a simmer. Cover and cook for 45 minutes. Add basil and remove from the heat. Add frozen peas and stir.
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Step 2

Boil pasta in water for 8 to 10 minutes until al dente, and strain. For a more velvety sauce, add butter to the pasta before adding the sauce. Make sure the butter has been incorporated well into the pasta before adding the sauce. Season, to taste. Before adding finished sauce to pasta, remove crabs from saucepot and keep warm.
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Step 3

To serve, add pasta to soup bowl. Top with sauce and lump crabmeat and place 1 or 2 crab bodies on top.

Ingredient

  • Butter
    Butter
  • Chopped garlic
    Chopped garlic
  • Olive oil
    Olive oil
  • Frozen peas
    Frozen peas
  • Blue crabs
    Blue crabs
  • Canned plum tomatoes
    Canned plum tomatoes
  • Crab stock or fish stock
    Crab stock or fish stock
  • Chopped fresh basil leaves
    Chopped fresh basil leaves
  • Tagliolini pasta
    Tagliolini pasta
  • Lump crabmeat
    Lump crabmeat

Nutrition Facts

View nutrition facts
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