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.
COMBINE THE SAUCE
Add onions, garlic, anchovies and cook for few minutes, then add the capsicum, vanilla bean and Barilla Arrabbiata sauce.
SIMMER
Simmer for 5 minutes then remove the vanilla bean.
COOK THE PASTA
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.
COMBINE
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.
SERVE
Remove from the heat, add parsley and a drizzle of Extra Virgin Olive oil.
