Rachael Ray's Tagliatelle with Crab

When it's so hot out it's making you crabby, let this recipe come to your rescue. This pasta works equally well with lump or king crabmeat.
Publish date:
crabby tagliatelle

Recipe by Rachael Ray

  • 4 to 6Servings



  • 3 tbsp. olive oil

  • 1 clove garlic, finely chopped

  • 1 cup coarse homemade breadcrumbs or panko

  • Salt and crushed red pepper or black pepper

  • 1/2 cup chopped fresh flat-leaf parsley

  • Zest of 1 lemon (about 1 1/2 tsp.)


  • 3 tbsp. butter

  • 2 lb. king crab legs, shelled and coarsely chopped, or 1 lb. lump crabmeat

  • 1 large bay leaf

  • Salt and pepper

  • 1/4 cup dry sherry or white wine

  • Juice of 1 lemon (about 1/4 cup)

  • 3 tbsp. olive oil

  • 1 stalk celery with leafy top, finely chopped

  • 1 large shallot, finely chopped

  • 3 cloves garlic, chopped

  • 2 tbsp. fresh thyme leaves, chopped

  • 1 tbsp. Calabrian chili paste, 1 red chile (finely chopped), or 1 rounded tsp. crushed red pepper

  • 2 pt. cherry tomatoes, halved

  • 1/2 cup chicken stock

  • A few leaves of fresh basil, torn, or a small handful of fresh tarragon leaves, coarsely chopped

  • 1 lb. egg tagliatelle or pappardelle

  • A handful of grated Parmigiano-Reggiano (optional)


1. Preheat the oven to 400°. In a medium bowl, mix the oil and garlic. Add the breadcrumbs. Toss until the oil is absorbed. Spread out on a baking sheet; season with salt and crushed red pepper. Bake, stirring once or twice, until toasted, 15 to 18 minutes. Transfer to a bowl and let cool a bit. Mix in the parsley and lemon zest.

2. Meanwhile, bring a large pot of water to a boil for the pasta.

3. In a large skillet, melt the butter over medium-high heat. When it foams, add the crab and bay leaf; season with salt and pepper. Toss until heated through, 3 to 4 minutes. Add the sherry. Cook until evaporated, about 2 minutes. Add the lemon juice. Transfer to a plate; tent with foil to keep warm.

4. In the same skillet, heat the oil, three turns of the pan, over medium-high. Add the celery, shallot, garlic, and thyme; season. Cook, swirling the pan often, until the vegetables soften, 2 to 3 minutes. Stir in the chili paste. Add the tomatoes, stock, and basil. Cook the sauce, stirring occasionally, until the tomatoes slump, 8 to 10 minutes.

5. Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions. Add 1/2 cup of the cooking water to the sauce, then drain the pasta. Toss the pasta and crab into the sauce; season. Serve topped with the breadcrumbs and Parm, if using.