A delicious fresh egg pasta with a hint of the sea: Tonnarelli with granciporro, a recipe by chef Davide Cianetti of the Da’Mare restaurant in Rome.
Ingredients for 4 people
Granciporro crab: 1 (about 600 g)
Datterini tomatoes: 400 g
Fresh egg tonnarelli pasta: 500 g
Garlic: 1 clove
Parsley: 1 bunch
Basil: 1 bunch
White wine: 1 glass
Cognac: 1 glass
Procedure
Break the crab into pieces and sauté in a pot with extra-virgin olive oil, garlic, and parsley stems. Deglaze with cognac and white wine, then add the cherry tomatoes and and hand-torn basil. Cook for seven minutes. Cook the pasta in plenty of boiling salted water, drain, and toss with the crab sauce. Serve immediately, garnished with finely chopped parsley and a drizzle of extra-virgin olive oil.