This is undoubtedly a masterpiece of a recipe for flat pasta. Even cheap canned crabmeat is transformed into an ultra-luxurious and authentically flavored sauce! Whenever I serve this to someone, they always ask for the recipe!
Heat a frying pan over low heat, and add 20 g of butter. Saute the chopped onion until translucent, then add the canned crabmeat, liquid and all, and stir fry briefly. Add white wine, and simmer until almost all the liquid is gone.
When the liquid has been reduced quite a bit, add tomato sauce and mix while simmering to reduce it again (When the sauce begins to thicken a little, start boiling the pasta in plenty of boiling water with 1 tablespoon of salt).
When the reduced sauce looks like the photo from step 2, it's good to go! Add 8 tablespoons of the water you used to boil the pasta, plus cream. Stir and simmer for 2 minutes or so. Adjust the seasoning to your taste with salt and pepper.
Add the cooked tagliatelle to the sauce and mix well. Transfer to serving plates, sprinkle chopped parsley and black pepper to your liking, and serve!
Story Behind this Recipe
I wanted to combine a creamy crab sauce with my favorite flat pasta, but I've never seen it on a restaurant menu so I made my own. It's so good! This is my favorite pasta dish.
Simmer down the tomato sauce in steps 1 and 2 to evaporate much of the liquid in the pan. Even if only 20% of the moisture is left, it should be good. You can make the sauce in advance up to step 2. If you start from step 3 on the following day, it will be lot easier, especially if you are serving guests. If not using store-bought tomato sauce, saute garlic in olive oil, add white wine, basil, oregano, salt and pepper and a soup stock cube to a can of whole tomatoes, and simmer while crushing the tomatoes to make your own!