Italian
Tagliolini with Crab and Cherry Tomato Sauce
by Chef Max Mariola · 1.1M subscribers on YouTube
A simple yet impressive pasta dish that doesn't break the bank, featuring fresh crab, cherry tomatoes, and a creamy, aromatic sauce. Chef Max Mariola shows how to make tagliolini with a rich seafood flavor using crab roe and a touch of lime.
- Difficulty
- medium
Ingredients
11 items- GranchioUse whole crab (blue crab recommended).
- Butter
- OnionA small piece.
- BasilFresh leaves.
- Lime ZestGrated zest, used twice.
- White WineA splash to deglaze.
- CreamA little for creaminess.
- Cherry TomatoesHalved and some torn by hand.
- Uova di GranchioCrab roe; added at the end.
- TaglioliniFresh or dried, handmade preferred.
- Black PepperTo taste.
Method
- Cut the legs off the crab to release the flavor. Reserve the crab eggs (roe) for later.
- In a pan, add a knob of butter and a small piece of minced onion. Sauté gently.
- Add fresh basil leaves and a light grating of lime zest to degrease.
- Deglaze with a splash of white wine (or whatever you have) and let the alcohol evaporate.
- Add the crab pieces (legs and body). Cook for a few minutes, then add another knob of butter and a light grating of lime zest.
- Pour in a little cream to add color and richness. Add halved cherry tomatoes.
- Cook the tagliolini in boiling salted water until al dente. Drain and transfer to the pan with the sauce.
- Add the remaining cherry tomatoes (torn by hand) and the crab eggs. Toss well, season with black pepper, and serve immediately.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
