I absolutely love seafood. I just hate how complicated it can be to clean and prep before cooking, however, I made this pasta with pre-prepared tubs of Orkney crab meat. You can go to the fishmonger and get them to do it all for you, however, it will cost you A LOT more for a lot less and the flavour will be the same.

Another thing that will also put a lot of people off is the stigma that all seafood dishes are way too fishy. Not true. Especially in this pasta the lemon zest and juice really work well with the flavour of the crab and they uplift the dish as well as toning down the ‘fishiness’.

All in all, this is definitely a dish that I will be making again and again…and again.

Crab and Tomato Tagliatelle
Serves 4
A fresh, zingy and light crab pasta that will set your taste buds alight!
Write a review
Print
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
502 calories
90 g
0 g
9 g
16 g
1 g
223 g
12 g
5 g
0 g
6 g
Nutrition Facts
Serving Size
223g
Servings
4
Amount Per Serving
Calories 502
Calories from Fat 75
% Daily Value *
Total Fat 9g
13%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 12mg
1%
Total Carbohydrates 90g
30%
Dietary Fiber 5g
20%
Sugars 5g
Protein 16g
Vitamin A
9%
Vitamin C
36%
Calcium
5%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 450g Tagliatelle
  2. 2tbsp Olive Oil
  3. 2 Tubs Scottish White & Brown Orkney Crab Meat
  4. 2 Garlic cloves
  5. 1 medium onion
  6. 100g Plum Tomatoes
  7. 1 Knorr Fish Stock Pot
  8. 100ml Warm water
  9. 1 Lemon (juice & zest)
  10. 1 Tsp Gourmet Garden Corriander
  11. 1 Tsp Gourmet Garden Red Chilli
  12. Handful chopped Parsley
  13. Handful chopped Dill
Instructions
  1. Boil the pasta according to packet instructions. Finely chop the onion and the herbs. Zest and juice the lemon, and make up the fish stock.
  2. To a heated pan add the olive oil and add the onion. Saute the onions until translucent (4-5 mins) and using a garlic press mince the garlic into the onion.
  3. Add tomatoes, coriander, chili and zest. Stir into the onion thoroughly and cook for 3 mins. Add the Crab and a few more sprays of the FryLight. Cook for another 3 mins.
  4. Add stock and half of chopped herbs. Season to taste.
  5. Drain pasta and add immediately to the crab pan. Toss the pasta and crab together.
  6. Divide between 4 bowls and sprinkle with the leftover fresh herbs.
beta
calories
502
fat
9g
protein
16g
carbs
90g
more
MammieBabbie http://mammiebabbie.com/
Share:
Marta Aguiar
Written by Marta Aguiar
I'm a mid twenties mummy living in North London, a graduate in English literature and creative writing from the university of Aberyswyth in Wales. I love to bake, cook, read and watch films, and love spending time with my little toddler, Jasper, and our new addition, Mylo. I blog about our family life and my general interests, with the odd guest blog from my partner, Kayne.