Nests With Spider Crab

Preparation:

Preparation: Throw the fresh granzeola into boiling salted water and cook it for about 45 minutes, let it cool in its water, remove the pulp from the carcass and claws (using the appropriate tool or a long, thin skewer). Fry the chopped onion and a poached clove of garlic for about 30 minutes in 5 tablespoons of oil, which will be removed at the end of cooking, adding from time to time the shellfish cooking water, filtered (about a glass in all ). After this time, add the granzeola pulp, the chopped parsley and season with salt and pepper; brown over high heat, adding a glass of hot white wine to let it evaporate. Cook for another 15 minutes, basting if necessary with hot water, then add the nests of tagliatelle previously cooked in plenty of boiling salted water, add freshly ground black pepper and mix everything together. Notes: the recipe should preferably be prepared with fresh granzeola (more easily available in winter), but frozen pulp can also be used (in this case 300 g are needed).