ANDY'S CHILLI CRAB TAGLIATELLE
INGREDIENTS (SERVES 2)
100g raw crab meat
1 cup garlic cloves, whole
3 Barilla tagliatelle pasta rolls
salt and pepper
1 chilli, finely diced
1/2 red onion, diced
few sprigs of thyme, leave only
1 cup peas
Hillfarm lemon infused canola oil, drizzle
small handful of parsley, roughly chopped
small handful fennel, roughly chopped
Preheat oven to 125 degrees.
To make the garlic confit, submerge the garlic cloves in olive oil and cook in the oven for 1 hour and 30 minutes. Drain the oil and blitz the garlic until a paste is formed.
Place the pasta into a boiling bot of salted water and cook for 4-5 minutes.
In a oiled pan on a low heat fry the onion, chilli, thyme, 2 tsp confit garlic, crab meat, peas, cooked pasta, lemon zest and juice, lemon infused oil, parsley and fennel. Cook for a further 2 minutes, tossing the mix in the pan and serve.