Recipe
Crab Pappardelle
This recipe was inspired by Adam's journey to the island of Elba and learning about Napoleon's favourite dish whilst on exile on the island. Adam draws on this experience as he thinks of his favourite seafood from his home in Adelaide. The result is this fantastic recipe using Adelaide's famous Blue Swimmer Crab. This recipe was featured in Adam's Pasta Pilgrimage, season 2, episode 17. Recipe by Adam Swanson
Serves: 2
Prep Time: 10min
Cooking Time: 20min
As seen on: Adam's Pasta Pilgrimage (Season 2: Episode 4)
Ingredients
- 1 packet San Remo 225g Pappardelle
- ¼ cup of extra virgin olive oil
- 2tbsp garlic, crushed
- 1tbsp fresh red chilli, finely chopped
- 1x 400g Squisito cherry tomatoes in tomato juice, tin
- 300g fresh South Australian blue swimmer crab meat
- 50ml brandy
- 1/2 cup fish stock
- 100g mascarpone cheese
- Salt & cracked black pepper
- ½ cup flat leaf parsley, chopped finely
Instructions
- Cook pasta as per packet directions.
- Heat a large frying pan on medium heat, add the olive oil.
- Place garlic, chilli and crab to the pan and sauté for 3 to 4 minutes, keep the heat down so you don’t burn the garlic and chilli.
- Deglaze the pan with brandy. Cook for 2mins. Add tomatoes and using a wooden spoon to crush the tomatoes slightly.
- Add fish stock and turn down the heat and simmer for 5mins.
- Season with salt & pepper if required.
- Next stir in mascarpone and turn of the heat.
- Strain pasta and add to pan, mixing through sauce.
- Sprinkle parsley over the top and serve.