Golden Crab Sauce with Tagliatelle

Name: Golden Crab Sauce with Tagliatelle
Yield: 4 servings
Cuisine: American
Ingredients: 1 can Canned crabmeat; 250 grams Tagliatelle; 3 tbsp Finely chopped onion; 20 grams Butter; 50 ml White wine; 150 ml Ready made tomato sauce; 200 ml Heavy cream; 1 Salt, pepper; 1 Finely chopped parsley; 1 Black pepper

cookpad.japan @cookpad_jp

I wanted to combine a creamy crab sauce with my favorite flat pasta, but I've never seen it on a restaurant menu so I made my own. It's so good! This is my favorite pasta dish.

Simmer down the tomato sauce in steps 1 and 2 to evaporate much of the liquid in the pan. Even if only 20% of the moisture is left, it should be good. You can make the sauce in advance up to step 2. If you start from step 3 on the following day, it will be lot easier, especially if you are serving guests. If not using store-bought tomato sauce, saute garlic in olive oil, add white wine, basil, oregano, salt and pepper and a soup stock cube to a can of whole tomatoes, and simmer while crushing the tomatoes to make your own! Recipe by Piko mama

I wanted to combine a creamy crab sauce with my favorite flat pasta, but I've never seen it on a restaurant menu so I made my own. It's so good! This is my favorite pasta dish.

cookpad.japan @cookpad_jp

I wanted to combine a creamy crab sauce with my favorite flat pasta, but I've never seen it on a restaurant menu so I made my own. It's so good! This is my favorite pasta dish.

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Ingredients

4 servings

1 canCanned crabmeat
250 gramsTagliatelle
3 tbspFinely chopped onion
20 gramsButter
50 mlWhite wine
150 mlReady made tomato sauce
200 mlHeavy cream
1Salt, pepper
1Finely chopped parsley
1Black pepper

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Steps

1

Heat a frying pan over low heat, and add 20 g of butter. Saute the chopped onion until translucent, then add the canned crabmeat, liquid and all, and stir fry briefly. Add white wine, and simmer until almost all the liquid is gone.
2

When the liquid has been reduced quite a bit, add tomato sauce and mix while simmering to reduce it again (When the sauce begins to thicken a little, start boiling the pasta in plenty of boiling water with 1 tablespoon of salt).
3

When the reduced sauce looks like the photo from step 2, it's good to go! Add 8 tablespoons of the water you used to boil the pasta, plus cream. Stir and simmer for 2 minutes or so. Adjust the seasoning to your taste with salt and pepper.
4

Add the cooked tagliatelle to the sauce and mix well. Transfer to serving plates, sprinkle chopped parsley and black pepper to your liking, and serve!