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Chef Jeremy Charles’ snow crab tagliatelle with summer peas and chanterelles



2 cups all-purpose flour

1 1/2 tsp salt

7 egg yolks

1 whole egg

3 1/2 tsp water

1 tbsp extra virgin olive oil

1/2 cup melted butter

1 pound fresh snow crab steamed or boiled for 5 minutes, then shucked

1/2 pound fresh chanterelle mushrooms, sautéed in a bit of butter

1 cup summer peas, blanched in boiling water for 1 minute

1 tbsp lemon juice

Zest of 1 lemon

Handful baby pea greens or chopped fresh parsley and tarragon

1/4 cup toasted bread crumbs

Salt and pepper to taste


To make the pasta, measure the flour and salt into the bowl of a food processor.

Combine the eggs, water and oil separately and mix lightly before slowly pouring the liquid into the dry ingredients with the motor running until the mixture resembles bread crumbs.

Turn out onto a floured countertop and knead for 3 to 4 minutes. Using a pasta machine or rolling pin, roll the dough until it is almost thin enough to see through; cut it into 1/4-inch-wide ribbons.

Cook the pasta in boiling, salted water for 2 to 3 minutes; drain.

Add melted butter, crab, mushrooms and peas and toss gently. Finish with lemon juice, zest and fresh greens.

Sprinkle with bread crumbs and season to taste.

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