Fogo Island Crab & Kina Pappardelle with Preserved Lemon

  • prep time10 min
  • total time 35 min
  • serves 4

Courtesy of Chef Tom Riley of Oliver & Bonacini with Nobilo.

8 Ratings
Directions for: Fogo Island Crab & Kina Pappardelle with Preserved Lemon


Crab and Pappardelle

1 shallot, diced

½ preserved lemon, insides removed, very finely sliced

80 g cooked crab (per person)

1 sea urchin (per person)

⅛ cup chives

Sea Urchin Butter (see below)

¼ cup Nobilo Regional Collection Sauvignon Blanc

100 g fresh pappardelle (per person)

150 g melted butter, for poaching

Chervil, to garnish

Sea Urchin Butter

Sea urchin (1-2 roe per person)

1 shallot

100 g butter

1 clove garlic


Crab and Pappardelle

1. Sweat shallots and lemon, then deglaze with wine.

2. Add crab, reserving a large piece for garnish.

3. Cook pasta in salted boiling water. Drop reserved crab and sea urchin into butter to poach.

4. Combine pasta with lemons and shallots. Fold in crab and sea urchin butter – keep it moving to emulsify butter.

5. Add chives and season to taste. Remove crab and urchin from butter and pat dry.

6. Plate pasta garnish with crab, urchin and chervil.

Sea Urchin Butter

1. Cook out shallot and garlic until soft.

2. Blend with room temperature butter and urchin. Season.

3. Chill until needed.

See more: Dinner, Main, Pasta, Seafood, Shellfish

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