Crab claw and bisque pasta
by Pascal Aussignac
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Ingredients
Cereals, Grains & Pasta
400g of conchiglie pasta
Oils & Vinegars
20g of olive oil
Fruit & Vegetables
1 pinch of chilli flakes
1 garlic clove, crushed
sea aster, or tarragon, to garnish
Fish & Shellfish
20 crab claws, cooked and peeled
Store Cupboard
sea salt
200g of lobster bisque
Beverages
50ml of pastis
Dairy
10g of unsalted butter