Rich, indulgent and beautifully aromatic, this Crab and Black Truffle Paccheri is the ultimate way to treat yourself or a special someone!
I have been wanting to get my hands on some fresh black truffle for the longest time so that I could make this dish and I'm so thankful I finally did because the end result was truly something special.
Truffle is not always easy to get your hands on and it is pretty pricey but since restaurants are currently closed across the U.K., it's one way of bringing restaurant-style food to you, especially if you're in the mood to treat yourself! Also, it's worth nothing that a little goes a long way - you don't need much!
Adapting the dish
The dish itself is fairly simple and requires just a few ingredients although some may be more difficult to source than others. You may not be able to find the exact ingredients I have used but you can substitute or emit where necessary.
Gluten-free pachceri pasta
I was able to find some gluten-free paccheri pasta in my local Waitrose (the brand is called Maidea) and it was perhaps one of the best gluten-free pastas I've tried, but any pasta will work! If you're not gluten-free and can find regular paccheri pasta, I highly recommend using it.
White handpicked crabmeat
I used white handpicked crabmeat by a company called Seafood and Eat It, which I also picked up from Waitrose but it can be found online. If you're able to get some fresh white crabmeat from a local fishmonger, that would be even better!
Of course if you want to make this dish vegetarian, just exclude the crab from the recipe!
Fresh black truffles
As previously mentioned, black truffle can be tricky to get hold of. I was kindly gifted mine, which was from Fine and Wild. If you're in the U.K., I really recommend them. The truffle was extremely high quality.
Crab and Black Truffle Paccheri Pasta (GF)
Serves: 3
Prep time: 5 minutes
Total time: 15 minutes
INGREDIENTS
350g pachceri pasta, or pasta of choice
40g grass-fed butter
3 garlic cloves, sliced thinly
1 shallot, minced
50g exotic seasonal mixed mushrooms (optional)
90g Parmigiano-Reggiano, grated, plus extra to serve
50ml dairy-free or regular single cream
100g white handpicked crabmeat
Half of 1 black truffle (optional)
White or black truffle oil (I purchase mine from Truffle Hunter)
Crushed black pepper
METHOD
1. Bring a pan of salted water to a boil and add in the pasta. Boil according to packet instructions and then drain, ensuring you reserve a cup of the pasta water.
2. Place a frying pan over a medium heat and add butter. Once melted, add the garlic, shallot and mushrooms and sauté for 1-2 minutes. Add the parmesan, followed by the cream and pasta water, mixing until a sauce forms.
3. Reduce the heat to low, add in the cooked pasta and crabmeat and generously season with black pepper. Toss until glossy and well coated, then remove from the heat.
4. Divide pasta between 3 serving bowls, drizzle with truffle oil and a sprinkle of extra parmesan, followed by black truffle shavings.
I hope you love this recipe!
Love,
Sasha
