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Recipe: Crab and Amalfi lemon Tagliolini

Ingredients for the Pasta:

100g ‘00’ flour, 100g hard durum wheat flour, 2 medium eggs.

Ingredients for the sauce:

250g White Crab meat, 1 Garlic clove (thinly sliced), 1 red chilly (thinly sliced), 3 tbsp. Extra Virgin Olive oil, grated zest of half Amalfi lemon, 10g Flat Leaf Parsley (roughly chopped), 10g Dill ( roughly chopped), 100ml Vegetable stock, salt & black pepper.

Making the Pasta:

Mix the ‘00’ flour & drum wheat flour together in a bowl, add the eggs & mix gently to form a dough, adding a little water if necessary!

Transfer to a lightly floured work surface and knead the dough until smooth. Once kneaded, wrap the dough In cling film and leave to rest in the fridge for at least 1 hour.

Using a pasta machine, roll out the pasta dough until 1 mm ‘thick’,  then cut into a sheets (20 cm) then with a knife cutting them into tagliolini (1mm\1mm).

Dust with some flour and place in the fridge.

To make the sauce:

Put the garlic & chilli in to a saucepan with 2tbsp of Olive oil, fry on a medium heat utnil the garlic is a Golden Brown then add 1/2 vegetable stock.

Bring a pan of salted water to the boil, add the Tagliolini & cook for 1 minute. Drain the tagliolini,  then add it to the garlic & chilli , add the white crab meat and the rest of the stock. Keep cooking.

Add the lemon zest, Parsley, Dill & crushed BLack pepper then add the final tbsp. of Olive oil .Transfer to a heated serving dish & garnish with Dill.

 

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Dine with up to six people on our heated covered terraces!

Due to the latest government announcement, we can now only accept indoor bookings with guests of their own household or support bubble. You can now book a table outside on our heated covered terrace for up to 6 people. Outdoor terrace bookings remain limited to a group of 6 people from any number of households.