Tagliolini al nero di seppia con granchio – Venetian squid ink tagliolini with crab

Name: Tagliolini al nero di seppia con granchio – Venetian squid ink tagliolini with crab
Total time: 1200 s
Yield: 2 people
Cuisine: British
Ingredients: 200 g black or white tagliolini; 1 tsp salt; 3 tbsp extra virgin olive oil; 2 shallots, peeled and finely chopped; 1 garlic clove, crushed; 1 red chilli, deseeded and finely chopped; 100 g brown crab meat; 150 g white crab meat; 100 ml white wine or Prosecco; good pinch salt flakes; good pinch Sechuan peppercorns; 20 g fresh parsley, chopped

Laura @FeelBetter

Milton Keynes, England

Sitting on the edge of one of the most beautiful canals in Venice is the most quintessential place to be to enjoy a chilled glass of prosecco and enjoy squid ink pasta with seafood. It’s busy on the canals, especially the Grand Canal, but it’s really relaxing watching the gondoliers gently kick off the bridges and using a remo (oar) glide their sleek gondolas by.

The gondola seems to have risen out of necessity due to the fact that there aren’t many bridges that cross the waters. Originally made from tree trunks with a flat bottom, shallow hull and pointed prow to easily navigate even the narrowest of Venetian canals.

I’ve brought back from Venice some lovely tagliolini al nero di sepia made from 100% durum wheat semolina, flavoured with squid ink and slow dried. It’s like tagliatelle but thinner and matches well with seafood. Huge spider crabs are eaten as crab salad or tossed with pasta and often served in their shells.

We have a native brown crab here in the waters surrounding the British Isles, Cancer Pagurus. For some reason it’s not very popular to eat crab here in Britain and so most are sold abroad. Their legs have a good quantity of white, sweet meat which is used at the end, the brown meat being used as a base for the sauce. It has a sublime taste and impressive nutritional credentials and perfect to accompany the squid ink pasta. #June2026 #CA2025

Laura @FeelBetter

Milton Keynes, England

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Ingredients

20 minutes

2 people

200 gblack or white tagliolini
1 tspsalt
3 tbspextra virgin olive oil
2shallots, peeled and finely chopped
1garlic clove, crushed
1red chilli, deseeded and finely chopped
100 gbrown crab meat
150 gwhite crab meat
100 mlwhite wine or Prosecco
good pinch salt flakes
good pinch Sechuan peppercorns
20 gfresh parsley, chopped

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Steps

20 minutes

1

Bring a pan of salted water to the boil and add the pasta. For dried pasta, boil for 9 – 11 minutes or according to the instructions on the pack.
2

Whilst the pasta is cooking, heat the oil in a small pan and add the shallots and garlic and gently cook over low heat for a couple of minutes.
3

Add the chilli and brown crab meat, stir to combine then add the wine and allow it to cook gently for 2 minutes. Crush the peppercorns with the salt and add to the sauce. Remove from the heat and set aside.
4

When the pasta is cooked, add a cup of the pasta water to the brown crab and stir to combine. Drain the pasta and add this too. Stir through the white crab meat and parsley and check for seasoning. Divide between two plates and serve.
5