I love tagliolini because it is so light, almost like angel hair pasta. Fresh pasta made daily is ideal for this dish, but if you are going to prepare this recipe at home you can use an Italian brand of dried tagliolini pasta. Be sure to follow the cooking instructions carefully.” Serves 4.
Ingredients
- 200ml extra virgin olive oil
- 200g spanner crabmeat (fresh or thawed)
- 200g prawns
- 50g capers
- 3 sliced large chillies
- 6 sliced garlic cloves
- 12 cherry tomatoes
- 250ml vegetable stock
- 100ml white wine
- 200g tagliolini
- 1 lemon
- bunch Italian parsley
Method
- Heat oil in pan, when hot, add capers and shallow fry until crispy. Put them into a paper towel and set aside.
- Put pasta in pot of boiling water. In a fresh pan heat oil and when hot, pan fry the prawns, crab, chilli, and garlic. Toss well together until slightly caramelised. Add white wine and vegetable stock.
- Add the pasta to the crab & prawn mixture and drizzle with olive oil to emulsify the ingredients. Add cherry tomatoes and Italian parsley. Toss gently, adding the crispy capers. Season with flaky Maldon salt.
- Divide between four plates and serve immediately with a wedge of lemon. Bon Appetito!
