This is a great pasta dish if you looking for something healthy, light and zesty. I made fresh tagliatelle, the recipe and method for which can be found here. It may look like a lot of work but it actually only takes around 5 minutes and with little practice you'll look like Antonio Carluccio in front of your friends. The fresh pasta provides a lighter texture to the dish but if you could'nt be bothered the shop bought dried variety will also do the trick.
- White crab meat 100g
- Tagliatelle Pasta (Want to make your own? Click here)
- Asparagus 125g
- Garlic 3 Cloves
- Juice of half a Lemon
- Basil 5 Leaves
- Parmesan 50g
- White Wine 120ml
- Sea Salt 3 Tablespoons (for cooking the pasta)
- Cracked Black Pepper
- Extra Virgin Olive Oil
Add a drop of olive oil to a pan along with the chopped asparagus and fry on medium heat for 5 minutes.
Next add the finely chopped onion and garlic and continue to fry but on low heat. You don't want the onion or garlic to take on too much colour, just lightly fry until the onions become translucent.
If you are making fresh pasta have a boiling pot of heavily salted water ready as it only takes a couple of minutes to cook.
After 5 further minutes of cooking add the white wine, crank up the heat and reduce for 2 minutes. During this time cook the pasta until al dente but be sure to keep an eye on it as if overlooked the dish will turn out to be a sloppy mess. Once the wine has reduced sufficiently add the lemon juice which will add a bit of zing that works brilliantly with the crab.
The final step is to combine everything. Reduce the heat to its lowest setting and add the pasta and crab to the pan, mix well to ensure the crab is fully dispersed throughout the pasta.
Serve on heated plates and garnish with the all-important parmesan, basil and a few chilli flakes for some background heat.