Nests with spider crab
Instructions
Throw the fresh granzeola in boiling salted water and cook for about 45 minutes, let it cool in its water, extract the pulp from the carcass and claws (use the special tool or with a long thin skewer).
Sauté for about 30 minutes in 5 tablespoons of olive oil and chopped onion 1 garlic clove poached, which will be removed after cooking, adding from time to time the cooking water of crustacean, filtered (about a cup).
After this time, add the granzeola pulp, chopped parsley and season with salt and pepper; Brown high flame, wetting with a glass of warm white wine to evaporate.
Cook for another 15 minutes, basting as needed, with hot water, then add the tagliatelle nests previously cooked in boiling salted water, add the freshly ground black pepper and stir at all.
Note: the recipe should be made preferably with fresh granzeola (more readily available during the winter season), but you can also use the frozen pulp (in this case it takes 300 g).
Ingredients and dosing for 4 persons
- 350 g of type noodles pasta (nidi)
- 1 fresh 2000 g spider crab
- 1 onion
- 1 clove of garlic
- Chopped parsley
- 1 glass dry white wine
- 5 tablespoons of olive oil extra virgin
- Salt
- Peppercorns