Crab Tagliatelle Pasta
- 150g crab meat
- Juice and zest of 2 limes
- Juice of 1 lemon
- 1 clove garlic, crushed
- 1 small bunch of parsley, chopped
- 2 spring onions, finely sliced
- 1 small red chilli, finely chopped
- 1 tspn sea salt
- Freshly ground black pepper
- 60ml extra virgin olive oil
- 200g tagliatelle, fresh or dried (or any other long strand pasta)
Cook pasta, according to packet instructions, in salted water.
While pasta is cooking, place crab, lime and lemon juices, lime zest, garlic, parsley, spring onions, chilli, sea salt and pepper in a bowl and stir in olive oil to combine. Taste to adjust the seasoning.
Once pasta is cooked, drain well and toss crab mixture through pasta while it’s still warm.
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