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Recipe Tagliatelle with crab meat from of 04-06-2010 [Updated on 07-11-2017]
This morning I give you the recipe for the crab meat tagliatelle that my mom made last Sunday. The crab meat is a little expensive, but it has a delicate scent and flavor that makes these noodles really good. If you want to make the dish lighter you can omit the cream and tie the sauce with a spoonful of flour at the end. I wish you a good weekend and that it is full of many good recipes
How to make Tagliatelle with crab meat
*** In addition to the recipe, this morning I have to add a footnote. In recent months you have made me many reports on people who have copied my recipes entirely with photos, texts about my life etc. I requested its cancellation on various platforms because one thing is to take my recipes and rightly present them at home or on blogs with texts and photos of those who prepare them, another thing is to shamefully pass off the pages of my diary as their own.
Well for a few weeks now I have been receiving messages of offense, vulgarity and so on ... I just wanted to tell those who are sending these messages that first of all this is my diary and I write what I want, that the fact that I protect them writings of my blog is a sacrosanct thing and the fact that a person makes a brutal copy and paste by passing off the copied texts as their own is an infinite sadness ...
In a large non-stick pan, brown a clove of garlic and add the crabmeat.
Deglaze with the white wine, season with salt and pepper and add a diced cherry tomatoes
Now add the cream, mix and turn off the heat
Cook the tagliatelle in abundant salted water, drain them al dente and toss them in a pan with the crab meat sauce
Serve the crabmeat tagliatelle with a sprinkle of pepper