Harissa tagliatelle with crab, peas and chervil

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 4

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By Sabrina Ghayour

For the pasta

  • 225g/8oz ‘00’ flour, plus 15g/½oz extra for dusting
  • 2 free-range eggs
  • 35g/1¼oz rose harissa
  • good pinch salt

For the sauce

  • glug olive oil
  • 4 garlic cloves, thinly sliced
  • 200g/7oz white crab meat
  • 75g/2½oz fresh peas
  • 50g/1¾oz butter
  • 2 small preserved lemons, thinly sliced into round discs, seeds discarded
  • 1 lemon, zest only
  • 25g chervil, roughly chopped
  • 50g/1¾oz skinless pistachios , roughly chopped
  • freshly ground black pepper
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