Spider crabs Venetian style are a typical Venice speciality and are usually served as appetizers, but they can also be used to prepare excellent pasta dishes.
Ingredients for 4 people:
- 250 gr. Filotea egg Tagliatelle
- 2 medium sized spider crabs (about 350-400 gr. of crabmeat)
- 1 lemon
- 1 bunch of parsley
- 1 sprig of fennel fronds
- 2 bay leaves
- 7 cherry tomatoes
- 1 clove garlic
- 5 black peppercorns
- a pinch of red pepper
- salt to taste
- extra virgin olive oil
Wash the spider crabs well. Heat a saucepan with plenty of cold water together with the bay leaves, a few lemon slices, peppercorns and a pinch of salt. When the water start to boil, put in the spider crabs and cook them for 15 minutes. Drain them, crack the shells, extract the meat and any crab roe and season with salt, pepper, two tablespoons of oil, a few drops of lemon juice and chopped parsley.
Halve the tomatoes, remove the seeds, then cut them into cubes.
Peel the garlic and let it fry in a pan with 5 tablespoons extra virgin olive oil. Remove it from the pan and add a pinch of sweet chili. Add the spider crab meat, and mix it well with the flavoured oil, then add the tomatoes and sauté quickly.
Boil the noodles in plenty of salted water until they are “al dente”, drain and toss them well in the freshly prepared spider crab sauce.
Serve with freshly chopped fennel fronds, sprinkled to taste.
Enjoy your meal!