Swirl your way through the summer season with this sensational tagliatelle pasta recipe!
When we think of summer we think of balmy evenings, fresh seafood, white-sanded beaches, good company and, undeniably, even better drinks. And, if you’re a gin and rosé wine lover, we’re introducing you to a drop that encapsulates the best of both worlds: Mirabeau Dry Rosé Gin. Think of it as summer in a bottle.
This award-winning drop uses botanicals found along the French Riviera. It’s pink, it’s dry and it’s highly aromatic. Forget sugar-loaded spirits, this is the real deal.
Thankfully, to help us celebrate the summer season, the team over at Mirabeau has kindly shared with us a Summer Crab and Tarragon Gin Tagliatelle Pasta Recipe that matches swimmingly with their Sun Cocktail – a zingy drink with bursts of lemon to complement the crab (recipe below). Think of it as a match made in heaven, be sure to trial out these two recipes and let your tastebuds do the talking!
Duration: 10 minutes | Difficulty: Easy | Servings: 2
3 tbsp olive oil, plus extra to drizzle
2 shallots, finely chopped
1 garlic clove, minced
Splash of Mirabeau Dry Rosé Gin
200g white crab meat
Large handful of tarragon, chopped with a few leaves reserved for garnishing.
1 tsp chilli flakes
Zest and juice of 1⁄2 lemon
1. Cook the tagliatelle according to the packet’s instructions and drain, reserving a cup of the cooking water (using fresh egg tagliatelle means less cooking time).
2. Meanwhile, heat the olive oil in a frying pan and add the shallots, cooking gently for about 3 minutes until translucent, but not browned.
3. Add the chopped garlic and cook for a further 30 seconds before adding a splash of Mirabeau Dry Rosé Gin. Let the alcohol sizzle away and then add the drained tagliatelle, along with a little of the pasta cooking water.
4. Remove from the heat and stir through the crab, chopped tarragon, chilli flakes, lemon zest and juice. Toss everything together, garnishing with a few extra tarragon leaves and a drizzle of olive oil.
60mL Mirabeau Dry Rosé Gin
60mL mimosa syrup*
20mL lemon juice
1. In an ice-filled tall glass, add the Mirabeau Dry Rosé Gin, the mimosa syrup and the lemon juice. Top with sparkling water.
2. Gently stir and garnish with a mimosa blossom or lemon wheel.
*To make the Mimosa Syrup:
1. In a medium saucepan over low heat, combine 4 cups of mimosa blossom, 500mL water, the juice of a lemon and 500g of sugar. Gently stir and remove from heat once the sugar dissolves. Cool and finely strain mixture into an air-tight glass jar.
No need to ‘excuse your French,’ check out our list of the 7 Best French Gins For Your Home Bar. Or, put your cooking skills to the test with Manu Feildel’s Chicken and Mushroom Pasta Bake Recipe.