Ingredients
1 Chilean king crab cluster
200 g fresh Pappardelle
2 handful fresh spinach
3 dl Double cream
300 g Parmesan cheese
1 tsp Ground black pepper
Salt
some Dill
Cooking instructions
Heat the cream and reduce whilst stirring constantly (to avoid the cream to burn to the bottom of your pot). When the cream is reduced and thicker in consistency (approx. 20 min.), add lots of grated parmesan cheese. Taste the sauce with salt and plenty of pepper.
Boil pasta gently in salted water until al dente.
Prepare the crab by cutting off the end at the cluster, then bend the 'joint' backwards so the inside cartilage of the meat can be pulled out. Cut off the top end and the meat should fall out rather easily.
Place fresh spinach at the bottom of a plate.
Mix the al dente prepared pappardelle with the creamy cheese sauce and plate on top of the spinach.
Cut the leg sections into sizes which fit the dish and add just before serving.
Additionally, use some fine grated parmesan and place this on a baking tray.
Bake in oven at approx. 180°C without air circulation until melted, take out of the oven and let the parmesan chips cool before serving.
