Spiny crab with pasta and lemon sauce

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Try this one one of these days delicious
I make it with coquilles instead of spiny crab
Warm salad of fresh noodles with spiny crab and a hot lemon sauce
500g spiny crab (king crab)
300g fresh pasta (cut into thin linguine)
salt and pepper
1 Dutch lettuce
100 g lambs lettuce or sea coral
1 tsp olive oil
salta and pepper
10 g truffel paste or 2 tbsp olive tapenade from fresh green olives
1 tbsp white balsamic vinegar
1 shallot finely chopped
1 tbsp truffle mustard
2 dl olive oil ( fruity)
salt and pepper
1dl water
juice of 2 lemons
1 dl olive oil
salt and pepper
300 gram flour
3 eggs
pinch salt
a small dash of olive oil
Prepare the pasta dough and leave to rest.
Wash the salad well using only the fresh green centre leaves, dry and keep in tea towel or kitchen paper until needed.
Wash the lambs lettuce well and fry very quickly in the olive oil, season with salt and pepper .
Mix the balsamic vinegar with the chopped shallot and the mustard gradually add the olive oil, season to taste
Roast the spiny crab in a moderate oven for 10 minutes
Remove the flesh.
Cook the pasta, drain well and toss in half of the dressing.
Place metal rings (diameter from 10-12 cm, height 3 à 4 cm) on each plate spoon in a thin layer of pasta , followed by a few lettuce leaves sprinkle over a little dressing , then a layer of linguine, then the lambs lettuce and a little of the crab meat, finish with a layer of the linguine and the rest of the crab meat
For the sauce :-Heat the water with the olive oil and gradually beat in the olive oil finish with a nut of butter, season well with sea salt and ground black pepper
To serve
Place the rings on the plate with a spatula, carefully remove the rings and pour the sauce around

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