Crab & Asparagus Tagliatelle with Chilli Butter

Ingredients

• 400 g dried tagliatelle
• 200 g white crab meat
• 250 g asparagus spears
• 60 g unsalted butter
• 1 tsp dried chilli flakes
• 2 clove garlic cloves
• 1 lemon
• 15 g fresh chives
• 100 ml dry white wine

Method

1. 1

   Snap the woody ends off the asparagus and cut the spears into 3 cm pieces.

2. 2

   Cook the tagliatelle in salted boiling water until al dente, adding the asparagus for the final 3 minutes of cooking.

3. 3

   Meanwhile, melt the butter in a large frying pan over a medium heat. Add the garlic and chilli flakes and cook for 1 minute.

4. 4

   Pour in the wine and let it bubble for 2 minutes to reduce slightly.

5. 5

   Drain the pasta and asparagus, reserving a mugful of pasta water. Toss into the pan with the crab meat, lemon zest, and a squeeze of lemon juice.

6. 6

   Add a splash of pasta water to create a silky sauce. Scatter over the chives and serve immediately.