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Creamy Pea and Crab Tagliatelle with Chorizo and Poached Egg

I don't make fresh pasta very often , but when the mood hits, it's always very satisfying and most certainly, therapeutic. One of my favourite pasta dishes is my spicy clam, chorizo and crab linguine. I had made fresh tagliatelle the other morning not really knowing what I would make with it. This recipe came together like magic. It only took 15 minutes start to finish. Topped with a gorgeous poached egg, it is now going on my weekly favourites list. You can use fresh store bought pasta if you wish, it won't alter the dish in any way. I used tinned jumbo lump crab meat. It is so versatile. I also used chilli and garlic infused extra virgin olive oil. If you don't have this, just use regular extra virgin olive oil and add crushed red chilli flakes to taste and up the garlic to 5 cloves instead of 4.

Enjoy XOXOXO

Creamy Pea and Crab Tagliatelle with Chorizo and Poached Egg

Serves 4

15 Minutes

300 g. Fresh egg tagliatelle pasta

145 g. Lump crab meat, tinned undrained (feel free to substitute with fresh crab if you wish)

150 g. Chorizo, cubed

150 g. Onion, diced (about 1 medium onion)

250 g. Peas, thawed from frozen

30 g. Salted butter (about 2 tbsps)