Tagliarini with Crab, Capers & Burnt Lemon Recipe

INGREDIENTS

1 x shallot, finely diced

1 x medium garlic clove, crushed and made into a paste

1 x heaped tablespoon of Deli Soc salted capers, rinsed & soaked for 20 minutes

1 x tsp chilli flakes

1 x lemon

1 x small handful fresh parsley, chopped

50g Deli Soc brown crab meat

80g Deli Soc white crab meat

220g Deli Soc pasta flour

2 x whole eggs

1 x egg yolk

METHOD

1. Mix your eggs and flour before kneading well for 10-15 minutes. The dough should spring back when pushed. Rest for 30 minutes, then roll. There are plenty of tutorials online which will walk you through this. Cut into tagliarini, and hang to dry. 

2. Pick your crab. Again, there are plenty of tutorials online which will walk you through this if you are unfamiliar, but ultimately just get stuck in!

3. Zest half a lemon and burn both halves over a naked flame. 

4. Heat a generous amount of extra virgin olive oil & a knob of butter until foaming, before adding your shallot. After a few minutes also add your lemon zest, garlic, & chilli. Once the shallot is getting some colour, place your pasta in boiling, well salted water for 3 minutes. Before adding the pasta back to the frying pan, stir through the crab. Toss the pasta with the crab mixture & add the juice from the burnt lemon, and fresh parsley. Toss with plenty of pasta water, and serve.