This is a simple and quick luxurious pasta dish using the brown crab as the binding sauce for the pasta with the white meat folded in at the end with wild garlic leaves. If you can’t get your hands on wild garlic leaves a tablespoon or so of chopped soft herbs and a couple crushed garlic cloves added to the brown crab when making the sauce will work fine.
I always have Cipriani pasta in my larder it’s just the best, light, tasty and cooks in just two minutes
250g Tagliolini
125g brown crab meat
A couple medium chillies, trimmed and finely chopped, seeds and all
