Tagliatelle with crab, lemon and fresh herbs
pasta dough flavoured with 1 tbsp espelette pepper
mild red chillies
fresh white crabmeat
finely chopped flat-leaf parsley
finely chopped tarragon
finely chopped dill
finely chopped mint
finely chopped chives
juice of lemons
salt and freshly ground black pepper
Step by step
Attach the tagliatelle cutter to the mixer and feed the sheets of pasta through on speed 2, catching the strands of pasta in one hand as they come through. Lay the strands in a single layer on a clean tea towel or hang them over a pasta drying rack. Leave to dry, then use. Or coat lightly in flour and store in an airtight tin.
Heat the olive oil in a heavy-based pan. Slice the garlic and chillies with the slicing drum on the rotor vegetable slicer/shredder on speed 4. Sauté the garlic and chillies for 5 minutes until lightly coloured. Remove from the heat and leave to infuse for 10 minutes. Stir in the crabmeat, herbs and lemon juice to taste. Season.
Cook the tagliatelle in plenty of salted boiling water until al dente. Drain but leave a tablespoon or two of the cooking water in the pan. Add the tagliatelle and crab sauce, then toss until every strand of pasta is coated with the sauce. Serve immediately.