Pappadelle with Crab and Asparagus

This recipe is inspired by Julia Della Croce.

I added some prawns to the dish as well.

I love the texture of pappardelle, however upon reflection after finishing this meal, I feel that linguine may suit this dish better so as not to overpower the texture of the delicate seafoood. I also think a squeeze of lemon would enhance this dish as well.Would love to hear any variations on this dish in your comments. So bring it on!! You can use a good quality commercial pasta, but it is always good therapy to make your own!!

300g fresh cooked crabmeat

100g fresh raw shelled king prawns chopped in half

 

250g fresh asparagus, ends trimmed

60g unsalted butter

1 medium onion, grated

1 tsp chopped fresh Tarragon

200ml double cream

500g fresh pappadelle

Cut prawns in half. Dry crab meat and prawns on paper towels.

Peel off the thicker skin at the base end of each asparagus stalk to reveal the tender flesh inside. I used a potato peeler. Cut the asparagus into 1/4 inch diagonal slices, keeping the delicate tips in tact. Immerse asparagus pieces in boiling salted water for about a minute, drain and plunge into cold water to arrest cooking.

Melt the butter in large fry pan and saute the onion over gentle heat until soft. Turn up heat a little and add the asparagus and prawn meat, cook until the prawns turn pink.Add crab meat, tarragon, salt to taste and plenty of freshly ground white pepper. Stir in cream to heat through. Remove from heat.

In the meantime have your pasta rolling around in some salted boiling water.

Drain, don't forget to leave a little of the liquid in the pasta and then toss into the frypan with the creamy seafood suace.

Although quite a rich sauce, the flavour is still delicate and you can taste the individual pieces of seafood.



Serves 4

Buon Appetito!

Cutlets