Foodies Blog

Missoni taglioni with crab asparagus black olives chilli and capers

Ingredients – Serves 4

  • 400 g Taglioni/Linguini pasta
  • 150 g pitted black olives
  • 1 bunch flat leaf parsley
  • 100 ml olive oil
  • 300 g white crab meat
  • 1 red chilli
  • 2 shallots
  • Salt and Pepper
  • 1 bunch of asparagus
  • 100 g capers
  • 250 ml white wine
  • 300 ml fish stock

Method

1. Add 2 tablespoons of olive oil to a deep frying pan.

2. Chop the shallots & chilli & fry in the oil for 2 mins, add in the whole olive along with the capers, cook for 3 mins to soften the ingredients.

3. Prepare the asparagus by chopping off the woody ends, cut into 1cm long pieces (try cutting on an angle to make slivers) and add to the mixture.

4. Pour in the white wine and bring to the boil, this will burn off the alcohol, then add the stock and simmer for 5 minutes until the sauce has reduced & thickened.

5. Chop the parsley & add half to the sauce

6. Bring a large pan of salted water to the boil, add the pasta & cook according to packet instructions.

7. Drain & add to the sauce mixing thououghly. Lastly, add in the fresh crab meat and stir gently for a minute.

8. Place in a large pasta bowl and sprinkle over the remaining parsley.

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