Main course: serves 2, thirty minutes


I am particularly fond of these slightly squiffy, just off-square, thin and pale green pasta pieces. In fact, it is this one, more than any of the other Cipriani pasta varieties, that confirms how much of a hand-crafted product this surely is -- however factory-produced may be its origin. On the menu at Harry's Bar, they serve it judiciously moistened with a few spoonfuls of veal ragu; the star, here, as always, being the pasta rather than its equally delicious dressing.

2tbsp olive oil
3 cloves garlic, peeled and sliced
a good pinch of dried chilli flakes
1tbsp chopped parsley
100g Cipriani green tagliardi
150-200g freshly cooked crab meat -- one-third brown to two-thirds white
a little lemon juice

Using a medium-sized, preferably non-stick frying pan, gently fry the garlic in the olive oil until pale golden. Add the chilli flakes and parsley and put to one side. Boil the pasta in salted water until al dente and drain well. Introduce the crab meat to the oil/garlic/chilli/parsley mixture in the frying pan and heat through over a low light, stirring constantly. Add the pasta, turn up the temperature and toss everything together until fully mixed. Serve up at once, directly from the pan, on to very hot plates.

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