Sig's Speedy Crab Tagliatelle. Tuck into a comforting bowl of tagliatelle for an easy midweek family meal. This long, ribbon-style pasta suits thick sauces such as pork ragu. A quick and creamy carbonara-style tagliatelle that showcases delicious courgettes contrasted with cream and pancetta. Chef Theo Randall shows you how to make a spinach tagliatelle with shavings of summer truffle on top. Subscribe to Huffington Post UK Today.

Drain the parsley and blend to a purée using a hand blender and adding the garlic and olive oil. Tagliatelle can be plain or green (flavoured with spinach) and is available fresh or dried. Long, thin ribbons of pasta sold either in curled nests or straight, like spaghetti. You can cook Sig's Speedy Crab Tagliatelle using 11 ingredients and 6 steps. Here is how you cook it.

Ingredients of Sig's Speedy Crab Tagliatelle

Prepare 175 grams of fresh or dried tagliatelle ( pasta ), cook as per instructions.
You need 180 grams of of best crab meat , ready cooked..
Prepare 1 1/2 tbsp of olive oil.
Prepare 2 of to 3 spring onions, finely sliced ( include some of the green).
Prepare 2 medium of cloves of garlic, crushed or very finely chopped.
You need 8 of cherry tomatoes on the vine.
Prepare 1 tbsp of philadelphia cheese, cream or creme fraiche.
Prepare 1/4 tsp of cayenne pepper.
It's 1/2 of of dried chilli flakes.
It's 2 of sprigs of coriander chopped or torn.
You need 2 slice of or wedges of lime to drizzle. (optional).

Drain the pasta 'al dente' and sauté with the sauce. Remove from the heat, add parsley and a drizzle of Extra Virgin Olive oil. You've tried pumpkin and sage stuffed pastas; why not take that same flavour combination and translate it into a midweek-friendly tagliatelle? This take uses tagliatelle and adds pancetta and chilli for punch.

Sig's Speedy Crab Tagliatelle instructions

Cook your pasta as per instructions and preferences..
In the meantime heat the oil gently , add the tomatoes , (halve them if they are to big. Keep the peel side nearest to pan) add the onions and the garlic. Cook until the tomatoes show a slight dent or split in the skin. This takes a few minutes only..
Add the creme cheese , cream or creme fraiche, gently stir..
Add the crabmeat pepper and chilly flakes. Stir gently until all is mixed and gently heated through.
Arrange your cooked pasta on a plate and add the mix of crab and tomato.
Scatter with a few bits of the coriander and serve with the lime if using..

To serve: Divide tagliatelle between bowls and spoon over bolognaise sauce. Scatter over cheese and parsley (if using). Recipe and image courtesy of My Food Bag. With a sharp knife cut out long tagliatelle strips. Bring a large saucepan of salted water to boil and cook until al dente.