Difficulty:
Preparation Time: 10 mins
Cooking Time: 10 mins
Serves: 6
Meal Occasion: Entrée
Classification: Pasta
Region: Australia
Pasta Shape: Fettuccine
San Remo Reg No35 Elbows 500g
Artisan San Remo Casarecce No553
San Remo Sauce Bolognese 250g
Preparation Time: 10 mins
Cooking Time: 10 mins
Serves: 6
Meal Occasion: Entrée
Classification: Pasta
Region: Australia
Pasta Shape: Fettuccine
| Substitute Shape: | Fresh Pappardelle, Curly Fettuccine |
Ingredients
San Remo Traditional Egg Fettuccine No 77
Fresh coriander leaves to garnish
1 cups fish stock
Pinch cracked black pepper
2 golden shallots, peeled and sliced
2 tbsp fresh coriander root, finely chopped
70 grams blue swimmer crab meat
3 cloves garlic, crushed
Lime wedges
1 large red chilli, sliced – to reduce heat remove seeds and membrane
1 tbsp fish sauce
1 tbsp olive oil
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San Remo Products
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San Remo Reg No35 Elbows 500g
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San Remo Sauce Bolognese 250g
Method
- Cook the San Remo Egg Pasta according to packet directions, drain.
- In a frying pan sauté the garlic, chilli, shallot, coriander root and pepper in the oil till softened.
- Add in the fish sauce and cook for about 10 seconds to release the flavour.
- Add the stock and reduce until you have a sauce that will coat the pasta.
- Toss the pasta with the sauce and add the cooked crab meat and chopped coriander leaves.
- Serve in a bowl and garnish with coriander sprigs and a squeeze of lime.
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