BARILLA EGG TAGLIATELLE

WITH CRAB AND ROASTED CAPSICUM SAUCE

  • 676
    Calories
  • 34.4g
    Total Fat
  • 28.2g
    Protein
  • 56.2g
    Total Carbohydrates
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Ingredients

Ingredients for 4 people
  • 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
  • Sea salt & pepper, to taste
  • Rock salt, for pasta water

Instructions

  1. 1 TO START

    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.

  2. 2 COMBINE THE SAUCE

    Add onions, garlic, anchovies and cook for few minutes, then add the capsicum, vanilla bean and Barilla Arrabbiata sauce.

  3. 3 SIMMER

    Simmer for 5 minutes then remove the vanilla bean.

  4. 4 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.

  5. 5 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.

  6. 6 SERVE

    Remove from the heat, add parsley and a drizzle of Extra Virgin Olive oil.

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