Shredded Crab Tagliatelle

Ingredients

• 60 gbutter
• 2 tbsp (use 1 tbsp if dried)fresh parsley, chopped
• 500 gtagliatelle (or spaghetti, linguine or pappardelle)
• 1 tbspolive oil
• 2onions, diced
• 200 gcherry or plum tomatoes, kept whole
• 5 cloves (or 3 tsp garlic purée)garlic, minced
• 120 mlpasta water, reserved before draining
• 120 mlpassata
• 200 gshredded crab meat (about 2 tins; fresh crab can also be used)
• 1lemon, juiced
• A pinchsalt and pepper, to taste
• To tasteParmesan
• To tasteparsley
• To tastechilli flakes

Instructions

1. 1

   Make herb butter

   Mix the butter and parsley together in a bowl with a fork, then set aside until needed.

2. 2

   Cook the pasta

   Cook the pasta according to the packet instructions. Before draining, reserve 120 ml of pasta water.

3. 3

   Fry onion tomatoes

   Meanwhile, fry the onions in the olive oil over high heat for 3 minutes. Add the tomatoes and fry for a further 3 minutes.

4. 4

   Add the garlic

   Stir in the minced garlic.

5. 5

   Warm the passata

   Add the passata and stir until warmed through, then reduce the heat to medium.

6. 6

   Add crab butter

   Add the tinned crab and the parsley butter you prepared earlier.

7. 7

   Melt the butter

   Stir until the butter has melted through the sauce.

8. 8

   Add lemon water

   Add the juice of half a lemon and the reserved pasta water.

9. 9

   Combine the pasta

   Add the cooked pasta and stir to coat it in the sauce. Season with salt and pepper.

10. 10

    Garnish and serve

    Serve with your choice of Parmesan, chilli flakes and parsley sprinkled over the top.

What is shredded crab tagliatelle?

Tagliatelle is a ribbon-shaped pasta associated with Italian cooking, and this version pairs it with shredded crab in a buttery tomato sauce. The combination of garlic, parsley and lemon gives the seafood a bright, savoury finish.

Tinned crab makes the recipe convenient for a quick dinner, while fresh crab can be used instead. Mixing parsley into the butter helps distribute its flavour through the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 475 calories, 19g protein, 68g carbs, 15g fat.

The pasta supplies most of the carbohydrates, while butter and olive oil contribute much of the fat. Crab provides protein, with smaller contributions from the pasta and other ingredients. Pair a serving with vegetables or a salad for a more varied plate.

Choosing the pasta and crab

Pasta shape: Tagliatelle gives the sauce broad ribbons to cling to, but spaghetti, linguine or pappardelle are also listed as alternatives.

Crab: Tinned shredded crab is convenient and goes straight into the sauce. If using fresh crab, fold it in gently so its texture stays intact.

Build the sauce in stages

Onion and tomatoes: Fry the diced onions over high heat for 3 minutes, then add the whole tomatoes and cook for 3 more minutes.

Passata and butter: Warm the passata before adding the crab and prepared parsley butter. Stir until the butter melts, then add lemon juice and reserved pasta water.

Keep the pasta water

Pasta water: Set aside 120 ml before draining the pasta, as directed. Add it with the lemon juice to the sauce.

Coating: Stir the cooked pasta through the sauce until coated, then season with salt and pepper. The recipe does not give a precise doneness cue for the sauce, so follow the stated order and use the pasta packet instructions for cooking the pasta.

Timing and coordination

The recipe gives a total time of 20 minutes. Prepare the parsley butter while the pasta cooks, then make the sauce in the meantime as directed.

Have the reserved pasta water ready before draining, and add the cooked pasta once the crab and sauce are combined.

Serving ideas

Finish each serving with any combination of Parmesan, chilli flakes and parsley. The recipe leaves these garnishes to your choice.

For a balanced plate, serve the pasta with a simple green salad or steamed vegetables alongside.

Recipe notes & tips

• Reserve the pasta water before draining so it is ready when you reach the sauce.
• Mix the parsley into softened butter with a fork before starting the sauce.
• Keep the tomatoes whole, as specified in the ingredient list.
• Use the pasta packet instructions to judge when the tagliatelle is cooked.
• Choose Parmesan, chilli flakes, parsley or a combination for the garnish.

Variations

• Change the pasta: Use spaghetti, linguine or pappardelle instead of tagliatelle.
• Use fresh crab: Swap in fresh crab meat for the tinned crab.
• Use dried parsley: Reduce the parsley in the herb butter to 1 tbsp.
• Add chilli: Sprinkle chilli flakes over the finished pasta for a spicy garnish.
• Finish with Parmesan: Add Parmesan at the table for a savoury topping.

Common mistakes to avoid

• Forgetting the pasta water: Reserve 120 ml before draining, as the method calls for it in the sauce.
• Adding the pasta too early: Stir it through after the crab, butter, lemon and pasta water have been added.
• Cooking the tomatoes too briefly: Fry them for the full 3 minutes after adding them to the onions.
• Leaving the butter unmixed: Combine it with the parsley using a fork before setting it aside.
• Over-seasoning early: Season the combined pasta and sauce with salt and pepper at the end.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until piping hot, adding a splash of water if the pasta seems dry.

Frequently asked questions