Tagliolini pasta 1 chopped onion 1 chopped celery 2 chopped carrots bones and meat from three fresh crabs 1 fennel brandy 3 ltr water 2 large tbs tomato sauce 1 chopped shallot garlic oil extra virgin olive oil 3 peeled cherry tomatoes fresh rocket herbs 1 finely chopped chilli
For the Crab bisque: Stew onion, celery, carrot, fennel with fresh crab bones (break into manageable pieces) for 10 minutes. Add 1 tbs of brandy & flambé. Add water and leave for lengthy simmering. For the sauce: Fry the shallots, garlic oil and extra virgin oil in pan for two to three minutes. Add brandy, bisque (prepared previously), tomato sauce, chilli, herbs, salt & pepper, and fresh crab meat. Once pasta is cooked, pour the sauce over pasta and add the fresh rocket and cherry tomatoes.