TAGLIATELLE WITH CRAB
Instructions:
A delicately flavored seafood sauce such as this one goes best with fresh, handmade pasta. I always make more pasta dough than I need because I find it works better with a large quantity of flour and eggs. Leftover dough will keep in the refrigerator for a couple of days. 1/2 quantity fresh Pasta Dough
2 tbsp olive oil, plus extra for drizzling 2 shallots, minced 2 garlic cloves, finely sliced 2 plump, hot red chilies, deseeded and minced 12oz (350g) fresh white crab meat, picked over to remove all shells and cartilage 5–6 tbsp minced fresh flat-leaf parsley 2 tsp fine table salt sea salt and freshly milled black pepper
- Divide the pasta dough in half. On a floured surface, roll out each piece into a strip that is roughly the same width as your pasta machine. Sprinkle the strips with flour and crank each one through the machine until the dough is very smooth, thin, and even.
- Machines vary, but most require the dough to be cranked through many times, working down from the highest notch to the lowest with each rolling, sprinkling with flour in between. When the strips get too long to handle, cut them into two short lengths before the next rolling. If the pasta looks too coarse at the end, fold the strips in fourths and crank them through again, from the highest notch down to the lowest.
- Cut the pasta into tagliatelle with the machine, then hang the pasta ribbons on a floured, clean broom handle set across the back of two chairs.
- Heat the oil in a non-stick skillet over low to medium heat. Add the shallots, garlic, and chilies with salt and pepper to taste and fry until soft. Gently fold in the crab meat and parsley. Remove from the heat and keep warm.
- Bring a large pot of water to a rapid boil over high heat. Add the fine salt, then immediately drop in the pasta, give it a quick stir, and cover the pan. Bring the water back to a boil. Take the lid off the pan and turn the heat down a little. Boil the tagliatelle for 2–3 minutes, stirring occasionally, until it is tender.
- Drain the tagliatelle well in a colander, then transfer to a large bowl. Drizzle with olive oil and toss gently to coat the strands, then add the crab mixture and toss gently again until all the pasta is evenly coated. Serve immediately, with more olive oil for drizzling if you like.