Difficulty: Easy
Soak the rice tagliatelle in water for 10 minutes. In a large pot or Dutch oven, bring plenty of water to a boil. Add the crab claws and cook for 15 minutes. Drain, shell them carefully, and keep the meat whole.
Juice 2 oranges and reserve the juice. Wash the third orange, grate its zest, and blanch the zest in boiling water for 2 minutes. Drain and set aside.
Peel the zested orange and gently separate the segments. Lightly sprinkle with cayenne pepper.
Peel and grate the ginger. Drain the tagliatelle. Chop the fresh coriander. Peel and finely chop the red onion.
Heat the olive oil in a sauté pan over medium heat. Add the onion and ginger, and sauté for 5 minutes until fragrant.
Add the drained tagliatelle and blanched orange zest to the pan. Stir and cook for 5-8 minutes. Pour in the reserved orange juice, season with salt and freshly ground pepper. Sprinkle with chopped coriander and cook for another 5-7 minutes, mixing well.
Arrange the orange segments on a serving platter alongside the tagliatelle, and top with the crab claws. Serve immediately.
