Fresh Crab Tagliatelle with Miele

Quick and easy to prepare on the hob, this crab tagliatelle with zesty lemon and lime, warming chilli and fragrant basil makes for a delicious al fresco lunch or dinner this summer.


  • 500g tagliatelle
  • 5 tbsp. extra virgin olive oil
  • 2 garlic cloves, finely chopped
  • 400g picked fresh white crab meat
  • 2 red chillies, deseeded and finely chopped
  • 1 lemon, zest and juiced
  • 1 lime, zest and juiced
  • Small bunch of basil leaves, picked and torn
  • Handful of fresh parsley, torn


  1. Fill a large stockpot with water, bring to a boil, add a large handful of salt and cook the pasta to al dente. Drain, and reserve a cup of the pasta cooking liquid aside.
  2. Heat up a small frying pan with the oil, add the garlic and cook until just browned. Remove from the heat and set aside.
  3. Combine the crab meat with the chilli, lemon and lime, cooled garlic and oil and some salt and pepper. Check the seasoning.
  4. Mix together the crab, pasta and add a little of the cooking water to bind the sauce together. Add the basil and check the seasoning before serving immediately.

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