Neil Perry's Tagliolini with Crab

Neil Perry's Tagliolini with Crab

Cooking time


Cook the pasta in plenty of boiling salted water until al dente.

When the pasta is almost ready, warm half the extra virgin olive oil in a large frying pan over low heat. Add the garlic, chilli flakes and a pinch of salt and cook until the garlic is soft and translucent. Add the crab meat, along with a large spoonful of the cooking water from the pasta pan and stir gently until the crab is just cooked through.

Drain the pasta, keeping aside a little of the pasta-cooking water. Add the pasta to the pan, along with the parsley, lemon juice and the remaining extra virgin olive oil. Toss to combine, adding more pasta-cooking water as needed to form a saucy dressing that generously coats the pasta. Taste and adjuste the seasoning with more salt, chilli flakes and lemon juice as needed to balance – salt, spice, acid – then serve immediately: for a nice presentation, plate with the sauce spooned along the centre of the pasta.

Ingredients Chevron Icon

  • 500g fresh tagliolini
  • 1/3 cup (80ml) Cobram Estate CORATINA extra virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon chilli flakes, or to taste
  • 400g raw white crab meat, such as spanner or blue swimmer
  • Small handful of flat-leaf parsley leaves, finely chopped
  • Juice of ½ lemon, or to taste
  • Sea salt