Tagliatelle with Crab

Name: Tagliatelle with Crab
Yield: Makes 4 Servings
Ingredients: Salt and freshly ground white pepper; Dry white wine, ½ cup (4 fl oz/125 ml); Heavy (double) cream, 1 cup (8 fl oz/250 ml); Olive oil, 2 tablespoons; Unsalted butter, 4 tablespoons (2 oz/60 g); Fresh lump crabmeat, ¾ lb (375 g), picked over for shell fragments; Fresh tarragon, 3 tablespoons minced; Tagliatelle or linguine, 1 lb (500 g); Shallot, 1 large, minced; Leek, 1, white and pale green parts, halved, rinsed, and thinly sliced

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Unsalted butter, 4 tablespoons (2 oz/60 g)
Olive oil

Dinner
Pescatarian
Pasta

Method

Make the sauce

Bring a large pot of water to a boil. In a large frying pan over medium heat, melt the butter with the oil. Add the leek and shallot and sauté until softened, about 7 minutes. Add the crabmeat and cook, stirring occasionally, until just warmed through, about 4 minutes. Add the wine and cook until the wine evaporates slightly, about 1 minute.