Tagliolini Nero with Crab, Tomato and Garlic Sauce

Tagliolini Nero with Crab, Tomato and Garlic Sauce


  1. Bring water to a boil, season with 1 Tbsp salt/L of water.
  2. In a separate pan large enough to contain the pasta and sauce, add the Crab, Tomato and Garlic sauce with a 2-3 tablespoons of pasta water.  Warm the sauce and melt over low heat, turn heat off when melted.
  3. Drop the Tagliolini Nero into boiling salted water.  Allow to float.  Once floating, boil for another 1-1.5 minutes. Use tongs or a wooden spoon to gently unbundle the nests - let the water do the work, sometimes they need a little help.  Only unbundle when in the water, not before.
  4. Strain the pasta into a basket or colander, or remove with a wire skimmer.  
  5. Transfer to pan with the Crab, Tomato and Garlic sauce.
  6. Allow to simmer together for 1-2 minutes over medium high heat, gently tipping the pan away from and back toward you, or use a rotating motion to keep your pasta moving. You just want to avoid allowing the pasta to sit in one spot where they may get stuck to the pan.  If the sauce seems a little tight, add a splash of water, bring to a simmer and swirl the pan one last time.  Remove from heat.
  7. Once the pasta appears glazed and well coated, serve and enjoy. 


  • Fresh squeeze of lemon at the end and/or lemon zest
  • Fresh picked parsley, mint, chive, tarragon or basil
  • Any additional seafood you enjoy (mussels, calamari, shrimp, clams)
  • Butter or additional olive oil at the end
  • If you like this extra garlicky or spicy, toast fresh garlic slivers in olive oil before Step 2.
  • If you like this extra spicy, add fresh thin sliced Fresno or Jalapeño chiles in olive oil before Step 2.

Pasta: 00 pasta flour, Semolina Rimacinata, egg, cuttlefish ink, olive oil

Sauce: San Marzano tomato, halibut stock, white wine, onion, fennel, celery, garlic, tomato paste, butter, capers, Calabrian chile, lemon juice, parsley, tarragon, Sicilian oregano, lemon zest, salt, pepper