Buon appetito! Michelin-starred Italian chef Ruggero Bovo makes pasta with crabs. The secret is in the herb mix that's typical for Burano, the island in the Venetian Lagoon where he is from.
Tagliolini with Spider Crab
100g crab meat
20g onion, finely chopped
6 cherry tomatoes
100g fine white flour
4 zucchini blossoms
For the noodles:
Put the flour, egg and a dash of salt in a bowl and mix well. Knead the dough and then flatten it into a thin layer. Cut the dough into pieces and roll them up. Then cut these dough rolls into slices.
For the crab ragout:
Cook the crab in boiling water and then carefully loosen the meat from the claws. Sauté the diced onion in olive oil in a frying pan. Season with salt and pepper, and add a dash of Prosecco.
Add the crab meat to the frying pan and stir. After one minute, put in the cherry tomatoes. Let the ragout simmer over low heat for 5 minutes.
Use the time while the ragout is simmering to cook the noodles. They are then added to the crab meat mixture in the frying pan. Stir well and serve.
Arrange the 4 zucchini blossoms to form a star shape around the edges of the plate. If you have one, place a cooking ring in the centre of the plate and spoon in the noodle mixture, pressing it down slightly.
Remove the ring and serve the Tagliolini with Spider Crab.