Tagliolini with Crabmeat and Cream

Remember to use real crabmeat when whipping up this recipe for the best flavour. This recipe was first published in Flavours magazine.

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  1. Heat the palm oil in a pan and sauté peppercorn and onion till fragrant, then add crabmeat and stock, stirring. Mix in cream and salt to taste, then remove from heat. Toss tagliolini through till well-coated. Top with asparagus and serve immediately.

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