Try this Tagliatelle Nero with Crab And Coriander recipe, or contribute your own.
Suggest a better descriptionFor the tagliatelle: Mix the flour, 3 eggs, 1 egg yolk and add 1 tbsp squid ink and stir thoroughly (if very thick add a small amount of water). Knead and leave to rest for 15 minutes. Cut into 4 and roll out until very thin. Cut into thin tagliatelle strips and hang over spaghetti tree to dry. Add oil to the frying pan and heat. Add crab, finely chopped coriander, lime juice, finely chopped chilli and the ginger. Season and taste (you may need to add vegetable stock if it is very thick). Bring a large pan of water to boil and add the pasta. Boil for 1-2 minutes until al dente. Drain the pasta. Arrange on a plate and top with the crab mixture.
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Serving Size: 1 Serving (1689g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1455 | ||
Calories from Fat: 896 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 99.6g | 133 % | |
Saturated Fat 31g | 155 % | |
Monounsaturated Fat 38.1g | ||
Polyunsanturated Fat 13.7g | ||
Cholesterol 4230mg | 1302 % | |
Sodium 1560.5mg | 54 % | |
Potassium 1422.6mg | 37 % | |
Total Carbohydrate 15.8g | 5 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 13.9g | ||
Protein 126.5g | 181 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1455
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