Tagliatelle with Crab and Rocket

Charmaine Lu -

  • 15g butter
  • 4 chopped garlic cloves
  • 2 deseeded red chillies, chopped
  • 1 lemon, zest and juice
  • 300g chopped cherry tomatoes
  • 500g fresh tagliatelle
  • 200g mixed brown and white crabmeat
  • 100g wild rocket leaves
  • 1 tbsp olive oil
  • Cook the chilli, garlic and lemon zest in the butter for 5 mins, then add the tomatoes and cover the pan to simmer for 8 mins. Meanwhile, cook the pasta in boiling salted water until al dente, then drain.
  • Stir the crab meat into the tomato mixture and season liberally with black pepper and lemon juice. Add the crab mixture to the drained pasta and stir through the rocket leaves. Toss to combine, then divide between bowls and drizzle with olive oil to serve. Perfect!
15 mins
4 serving