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Eating in<br />
fish or vegetable stock. Add the<br />
cooked pasta, 1 tablespoon of<br />
lemon juice and give the pasta a<br />
good mix. Check for seasoning.<br />
The sauce should coat the back<br />
of the spoon but not be too<br />
thick. Add more stock if the<br />
mixture looks dry.<br />
Once the pasta is heated<br />
through. Serve immediately<br />
with the pickled cucumber and<br />
sprinkle with chopped parsley.<br />
Waterhouse Restaurant<br />
and Cookery School:<br />
waterhouserestaurant.co.uk.<br />
For info about Shoreditch Trust:<br />
shoreditchtrust.org.uk/Home<br />
Crab Tagliatelle<br />
The Waterhouse Restaurant is<br />
host to Shoreditch Trust's Blue<br />
Marble Training Programme,<br />
providing opportunities and<br />
support for vulnerable young<br />
people to access careers in<br />
food. The restaurant is open for<br />
breakfast and lunch, and hosts<br />
the Waterhouse Cookery School<br />
in the evening.<br />
One of our popular summer<br />
dishes is crab tagliatelle. Look<br />
out for the Marine Stewardship<br />
Council (MSC) logo in your local<br />
supermarket to ensure you’re<br />
buying sustainable, wild-caught<br />
seafood.<br />
Method<br />
For the pickled cucumber, peel<br />
and de-seed the cucumber.<br />
Halve lengthways and slice into<br />
half-moon shapes 5mm thick.<br />
Add the vinegar, icing sugar,<br />
salt and parsley and mix well.<br />
Pick through the crab meat on<br />
a metal tray by pressing and<br />
pulling the meat towards you.<br />
Repeat this three times to make<br />
sure no shell is left. (Top tip:<br />
using a metal tray will enable<br />
you to hear if there is any shell<br />
left in your mix as you press the<br />
crab onto the tray.)<br />
In a bowl, mix together all the<br />
ingredients for the crab mix and<br />
season. Cover and leave to chill<br />
in the fridge.<br />
In a large pan, place 750ml of<br />
water to boil and add pasta. If<br />
using fresh pasta, cook for a<br />
few minutes until the tagliatelle<br />
floats to the top. If using dried<br />
pasta, cook for 7-10 minutes<br />
until the pasta is al dente.<br />
In a large frying pan, heat up<br />
the crab mix with 100ml of the<br />
Ingredients (for 4- 6)<br />
For the crab mix<br />
250g picked white crab meat<br />
1 shallot, finely chopped<br />
1 red chilli, finely chopped<br />
½ lemon, zest and juice<br />
1 tablespoon fresh parsley,<br />
finely chopped<br />
50g mascarpone<br />
Salt & pepper,to taste<br />
For the pickled cucumber<br />
1 cucumbers<br />
½ tablespoon icing sugar<br />
25ml white wine vinegar<br />
½ tablespoon fresh parsley,<br />
finely chopped<br />
Salt, to taste<br />
For the pasta<br />
500g Fresh or dried tagliatelle<br />
1 tablespoon lemon juice<br />
Vegetable or fish stock<br />
Fresh parsley, finely chopped<br />
34 LOVEEAST
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