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Crab and Tendersteam broccoli tagliatelle and Pasta Vongolle recipes

PUBLISHED: 11:29 07 March 2014 | UPDATED: 11:30 07 March 2014

Pasta Vongolle

Pasta Vongolle

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Try these pasta recipes featuring the fruits of the sea

Crab and Tendersteam broccoli tagliatelle with lemon and basil

This tastes quite stunning, so your guest will think you’ve been slaving away for hours.

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Serves: 2 as a main course

Preparation time: 10 minutes

Cooking time: 10 minutes

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You’ll need:

200-300g tagliatelle

3 tbsp extra virgin olive oil

200g Tenderstem®

2 cloves of garlic, finely sliced

3 ripe tomatoes, quartered, de-seeded and diced

100g white crab meat, fresh or frozen

Grated zest and juice of ½ lemon

1 small bunch of basil leaves, finely sliced

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What to do:

Bring a saucepan of salted water to the boil and cook the tagliatelle until al dente.

Meanwhile, heat 2 tbsp of extra virgin olive oil in a frying pan over a medium heat. Cut the Tenderstem® into small pieces, about 1-2cm long. Add to the pan, along with the garlic, and fry until the Tenderstem® is becoming tender, and colouring slightly on the tips.

Increase the heat and add the diced tomatoes to the pan. Fry for just a minute or so before adding the crab meat, lemon zest and lemon juice.

Toss gently until the crab is heated through. Season with salt and freshly ground black pepper before mixing into the tagliatelle, basil and the remaining 1 tbsp olive oil. Serve straight away.

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Pasta Vongolle

If you get the chance go to a specialist fishmonger as they will have the best clams an offer and advice on this flavourful delight

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Serves: up to 4

Preparation time: 15 minutes (5 mins if using pre-prepared shallot mix)

Cooking time: 10 minutes

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You’ll need:

800g fresh clams, discard any opened ones

12 whole shallots, finely chopped

75g butter

2 cloves of garlic peeled and chopped

2 glasses of white wine

400g cooked spaghetti or linguine

100g double cream

50g flat leaf parsley

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What to do:

Thoroughly wash the clams.

Chop the shallots into a fine dice and cook in the butter until soft, when soft add the chopped garlic and 1 glass of the white wine and reduce slightly. This can be done up to 2 /3 days in advance, cooled and kept in a sealed jar.

Place a large pan on the gas and allow this to get hot, adding the clams and the remaining white wine.

When they all start to open add the cooked spaghetti / linguine to the same pan. Then add the double cream and the cooked shallot mixture.

After 2 /3 minutes when it is all warmed through, check the seasoning and adjust if necessary and add some of the chopped parsley.

Serve in hot bowls. Then finish with the rest of the chopped parsley.



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