Ingredients
1 southern king crab cluster
200 g fresh pappardelle
2 handfuls of fresh spinach
3 dl double cream
300 g parmesan cheese
1 tsp ground black pepper
Salt
Dill
Cooking instructions
Heat the cream and reduce slowly while stirring. When the cream is reduced, add lots of grated parmesan cheese. Season the sauce with salt and plenty of pepper.
Boil the pasta 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 tab the open end gently on a cutting board to remove the meat from the shell.
Plate the fresh spinach.
Mix the al dente pappardelle with the creamy cheese sauce and plate on top of the spinach.
Slice the crab meat and add it just before serving.
Additionally, use some fine grated parmesan and place this on a baking tray.
Bake in a conventional oven at approx. 180°C until melted. Let the parmesan chips cool before serving.
