Fresh Pappardelle with Crab & Mussels by Steven Dolby

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Serves 2 people
2 Eggs
1 Egg yolk
200g "00" Flour
Salt (good pinch)
Flour for dusting
Rest at room temperature for at least 30 minutes 
2 Shallots (finely diced)
1 Garlic clove (finely diced)
1/2 Fresno chili (finely diced)
1 Tbsp olive oil
3 Anchovies
Mussel broth
1/2 Cup chicken stock
2 Tsp lemon juice
Other ingredients
1 pound mussels (cleaned and debearded)
200g Claw crab meat
Fresh parsley (to taste)
Fresh mint (to taste)
Fresno chili (to taste)
Salt & pepper (to taste)
Olive oil (enough to coat the pasta)

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