“This rarely comes off the menu at Padella, and for me it is one of the most elegant pasta dishes in the world,” says Tim Siadatan. “I love the mix of the delicate sweet white crab and creamy brown crab meat, which gives a much fuller shellfish flavour than if you just use the prized white meat.
“With all creatures from the sea, ‘fresh is best’, and especially with crab. Ideally buy them live and then cook and prep them yourself – it’s a bit of a faff but it’s worth it and there are loads of tutorials online to guide you. Alternatively, a good fishmonger will sell freshly picked crab.”
