A taste of the sea in a first course, perfect for recreating at home for an exquisite summer dinner: Tagliolini with crab, basil, and Piccadilly tomatoes, a signature recipe from Chef William Anzidei of Les Ètoiles Restaurant.

Summer Recipes: Tagliolini with crab, basil, and Piccadilly tomatoes

Ingredients for 4 people

1 of 4

Procedure

1. Prepare the Crab: Wash the crabs and blanch them in boiling water for 5 minutes. Once they have cooled enough to handle, carefully extract the meat from the claws and set it aside for later. Remove the top shell (carapace) from the bodies and extract the remaining meat.
2. Create the Broth: In a wide pan, heat a generous amount of extra virgin olive oil. Sauté the garlic and the finely chopped shallot until fragrant. Add the crab meat extracted from the bodies and sear it lightly. Now, add the empty carapaces back into the pan, along with the fresh Piccadilly tomatoes, a splash of brandy, and a few basil leaves. Pour in the fish broth and let everything simmer for 45 minutes. The consistency of the broth should remain quite liquid.
3. Refine the Sauce: Strain the entire contents of the pan through a chinois or a fine-mesh sieve, pressing firmly on the solids to extract all the liquid and flavour. Discard the solids.
4. Cook the Pasta: Return the strained, intensely flavourful liquid to the pan and bring it to a simmer. Reduce it slightly to concentrate the taste. Cook the fresh tagliolini directly in this broth, a technique that allows the pasta to absorb all the nuances of the sauce.
5. Finish and Plate: While the pasta cooks, quickly sauté a few extra tomatoes in a separate small pan with a clove of garlic and a little oil until just tender. When the tagliolini is al dente, add the reserved crab meat from the claws and the sautéed tomatoes to the pan. Vigorously toss and stir everything together to emulsify the sauce, creating a light, creamy consistency that coats the pasta beautifully—a process known in Italian as mantecare.

Serve immediately, garnishing each plate with a few leaves of fresh basil.

Les Ètoile