Crab and Chilli Tagliatelle

Crab Tagliatelle is incredibly easy to make, but also wonderfully fresh, delicately flavoured and thoroughly delicious. A great quick meal.


1 Tbsp Rapeseed Oil
200 g Tagliatelle
2 Shallots, finely chopped
1 Red Chilli, finely sliced
1 Tsp Lemongrass paste
3cm fresh Ginger, finely chopped
1 Tsp Mild Curry Powder
200 ml White Wine
250 ml Double Cream
300 g White Crabmeat
100 g Brown Crabmeat
3 Limes, juice only from two
3 Tbsp fresh Coriander, finely chopped
Sea Salt and freshly ground Black Pepper


Heat a frying pan until hot and add the Oil, Shallots, Chilli, Lemongrass, Ginger and Curry Powder
Fry for 2-3 minutes
Add the White Wine and bring to a simmer
Cook until the wine has reduced by half
Add the Cream and cook for a further minute before adding the Crabmeat
Stir to combine and simmer for one minute
Season with Salt and freshly ground Black Pepper, to taste, and add a little of the Lime juice and Coriander, saving a squeeze of lime to serve
Set aside, keeping the sauce warm, while you cook the pasta
To serve, bring a large pan of salted water to the boil, add the Tagliatelle and cook for 3 minutes until tender
Drain the pasta and place into the pan with the sauce and stir to combine
Serve in bowls with a squeeze of lime, sprinkle of Coriander and half a Lime on the side