This exquisite dish combines the flavors of the sea with the unique tanginess of finger limes. The saltbush and squid ink tagliolini provide a striking appearance while complementing the succulent crab meat. A touch of garlic and chili adds depth, while the butter brings richness to the dish. Finished with the burst of citrus from finger limes, this pasta is a celebration of flavors.
Ingredients: 200g saltbush and squid ink tagliolini pasta. 200g cooked crab meat, shredded. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 red chili, finely chopped. 1 tablespoon butter. Salt and black pepper to taste. 2 finger limes, halved. Fresh parsley, chopped, for garnish.
Instructions: Cook the saltbush and squid ink tagliolini pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped chili, saut until fragrant. Add the cooked crab meat to the skillet, tossing to combine. Cook for 2-3 minutes until heated through. Add the cooked tagliolini pasta to the skillet, along with butter. Toss everything together until well combined. Season with salt and black pepper to taste. Squeeze the juice from the finger limes over the pasta and toss gently. Transfer the pasta to serving plates, garnish with chopped parsley, and serve hot.
Prep Time: 15 minutes
Cook Time: 10 minutes
e lixo
