BARILLA EGG TAGLIATELLE WITH CRAB AND ROASTED CAPSICUM SAUCE
BARILLA EGG TAGLIATELLE WITH CRAB AND ROASTED CAPSICUM SAUCE
22 minutes total
A delicious meal your family is sure to love.
Ingredients
Serves 4
| 250g | Barilla Egg Tagliatelle |
| 1 jar | Barilla Arrabbiata sauce |
| 2 | blue crabs, halved |
| 30ml | brandy |
| 100g | onion, chopped |
| 1 garlic cloves | , chopped |
| 4 | anchovy fillets |
| 400g | red capsicum, roasted, peeled, seeds removed and cut in strips |
| ¼ vanilla bean | |
| 150g | raw crab meat |
| 80g | mascarpone |
| 60g | Italian parsley, chopped |
| 100ml | Extra Virgin Olive oil |
| To taste | Sea salt & pepper |
| Rock salt, for pasta water |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
In a large fry pan, heat the oil, add the blue crabs and cook for a couple of minutes with the lid on, until the shells have turned orange. Add brandy and light with a match, allowing the flame to evaporate the alcohol.
Step 2
Add onions, garlic, anchovies and cook for few minutes, then add the capsicum, vanilla bean and Barilla Arrabbiata sauce.
Step 3
Simmer for 5 minutes then remove the vanilla bean.
Step 4
Meanwhile, in a large pot, bring plenty of water to the boil. Once boiling, add rock salt (7g of salt to 1L of water). Drop the Barilla Tagliatelle into the water and leave for 2 minutes before stirring.
Step 5
Drain the pasta 2 minutes before the suggested cooking time and toss with the sauce. Add the raw crab meat and mascarpone to the pan and continue cooking for a further 2 minutes.
Step 6
Remove from the heat, add parsley and a drizzle of Extra Virgin Olive oil.
