Photo: Elle Hughes
Tagliatelle with Crab and Tarragon
11 ingredients
Serves 4.
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Prepare this simple pasta dish using the freshest crab you can find, and be sure to pick it over to remove any bits of shell.
Estimated Nutrition (whole recipe, rough)
356
Calories
2g
Protein
31g
Fat
15g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 Tbs. (1/2 stick) unsalted butter
- 2 Tbs. olive oil
- 1 leek, white and light green portions, halved, rinsed well and thinly sliced
- 1 large shallot, minced
- 3/4 lb. fresh-cooked lump crabmeat, picked over to remove any shell fragments
- 1/2 cup dry white wine
- 3 Tbs. minced fresh tarragon
- 1 cup heavy cream
- 1 tsp. plus 2 Tbs. salt
- 1 lb. tagliatelle or linguine
- Freshly ground white pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes