You Only Need to Know These Rules to Master Pasta

By Andy Cooks · 20 min

Ingredients

Instructions

1. Bring a large pot of well-salted water to the boil.
2. Finely slice the parsley and zest the lemon, and set both aside.
3. Warm 2 tablespoons of the olive oil with the crushed garlic clove in a medium sauté pan over low heat for 2 minutes, without letting the garlic brown.
4. Add the chilli flakes and infuse for 2 more minutes. Remove and discard the garlic, then turn the heat to high.
5. Drop the tagliolini into the boiling water, stir to prevent clumping, and cook until al dente, about 2-3 minutes.
6. While the pasta cooks, add the crab meat and another tablespoon of olive oil to the pan with a light pinch of salt, and stir gently for 1-2 minutes until warmed through and opaque.
7. Pour in the white wine and let it bubble hard for 30 seconds.
8. Lift the cooked pasta into the pan with tongs, keeping a little cooking water, and toss until coated. Take the pan off the heat.
9. Add the lemon zest, parsley and the remaining half tablespoon of olive oil and toss again. Taste and adjust the salt, then divide between two bowls and serve immediately.

Summarized from Andy Cooks's video. Watch it for the details.

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