Crab Alfredo Tagliatelle Recipe

Ingredients

A handful of flat leaf parsley
1 lemon
50g butter
125ml double cream
50g grated Parmesan
100g white Cornish crab
250g fresh egg tagliatelle

Prep: 5 mins | Cook: 10 mins

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Method

1. Put a large pan of salted water on to boil. Finely chop the parsley leaves and stalks. Finely grate the zest from the lemon.

2. Set a frying pan on a medium heat. Add 50g butter and melt it. Pour in 125ml of the cream and gently warm, stirring, till the butter and cream are combined.

3. Add the grated Parmesan and stir to melt it into the sauce. Add the crab meat, most of the parsley and all the lemon zest. Stir and warm for 2-3 mins till the crab is heated through. Take off the heat, taste and add salt and pepper if liked.

4. When the water is boiling, add the tagliatelle and simmer for 3 mins till the pasta is tender but still with a little chew.

5. Scoop a mugful of water out of the pasta pan (mind your fingers). Drain the pasta, then add it to the Crab Alfredo sauce. Pop the frying pan back on a low heat and gently toss the pasta and sauce together. If the sauce seems too thick, trickle in a little of the pasta water.

6. Divide the Crab Alfredo between 2 warm plates. Top with the remaining parsley and serve with a lemon wedge on the side for squeezing.

7. Get Ahead^ You can make the spinach sauce a few hours ahead and stor eit in the fridge. It will loose some of its vibrant green colour. To help stop this, add a squeeze of lemon juice with the cream and Parmesan.