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Crab, Black Garlic & Truffle Pasta
Kate Willbourn
This Crab, Black Garlic and Truffle Pasta is perfect for a special occasion or if you're hoping to woo someone....
The combination of sweet tender crab meat and rich, earthy tones from the black garlic and truffle oil is a plate of pure indulgence which only takes 15 mins to make. Just make sure you put a bottle of white wine in the fridge well in advance so it's nice & cold for when you serve!
This recipe features the award winning black garlic by Garlicious Grown featured in our December 2016 Discovery Box.
Crab, Black Garlic & Truffle Pasta
- 200g dried linguine pasta
- 1-2 shallots finely chopped
- 1 -2 cloves garlic, crushed
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil (EVOO)
- 1 long red chilli, de-seeded, finely chopped
- 1-2 anchovies roughly chopped
- 1 cup crab meat (ideally fresh)
- 2-3 Garlicious Grown black garlic cloves, sliced
- Handful of finely chopped parsley
- 1 tablespoon truffle infused oil
As seen in our December 2016 mini zine:
>> Experience the taste of local in our Discovery Box
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