This is a fabulous recipe from our good friend Juleen who know a thing or two about great tasting food. We have no photo though, so first person to send a photo or video of the finished dish can have free postage on their next order.
Juleen’s Crab Black Garlic and Truffle Pasta
Put salted water on to boil for pasta; start pasta cooking and begin prep for sauce as follows:
(THIS RECIPE TAKES 10 MINUTES START TO FINISH, SO HAVE YOUR WINE CHILLED AND PLATES READY)
1-2 shallots chopped finely
1 -2 cloves garlic chopped
Cook in 1 tab butter and 1 tab EVO till soft
1-2 chillies (1 prefer habaneros but less heat to taste)
1-2 anchovies (chopped fine)
Cook till fragrant
1 cup crab meat (canned may be substituted)
1 cup chopped parsley
2-3 cloves black garlic
1 tablespoon truffle infused oil
Stir through sauce to heat
Add cooked pasta and serve with freshly grated parmesan to taste.
This dish needs no salt but does need a big wine – the flavours are pure umami so an aged chilled Riesling would suit.