Pasta {Homemade with Spicy Dijon and Tarragon Sauce}

Spicy Crab Pasta Dish

Here I used my homemade pasta (recipe here) but the beauty of this dish is that you can use virtually any type of pasta you want, fresh or dry, homemade or not. It takes minutes to put together and it’s impressiveness-to-hard-work ratio, can’t be beaten! Equally good with a cool glass of sauvignon blanc on a warm summer’s evening or chilly winter’s lunch. Enjoy on your own or serve to a gathering of friends. I simply love the versatility of this dish!


  • Difficulty: easy
  • Print

1 lb of fresh spaghetti or linguine
Pinch of salt and pepper
1 cup sour cream or crème fraîche
3 tablespoons Dijon mustard
Pinch of cayenne
1 pound cooked crab meat, lump if possible
1 red jalapeño chile, seeds removed and chopped – Add more or less to taste
2 tablespoons finely cut chives
1 tablespoon tarragon leaves, roughly chopped
Parmesan shavings

Put a large pot of water on to boil with one teaspoon of salt
Add the pasta and cook until al dente: tender but firm to the bite
Meanwhile, in a pan, warm up the crème fraîche over medium heat
Stir in mustard, chili, tarragon and cayenne and season with salt and pepper
Add crab meat, stir to coat, and heat through
Drain pasta and return to the pan
Toss sauce gently to coat pasta, taking care not to break up the crab meat too much
Transfer to a warm serving dish and garnish with parmesan shavings

Adapted from The New York Times

© 2014-2015 Caroline’s Family Kitchen and


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