Difficulty:[usr 1]
Soak the rice tagliatelle for 10 minutes in water. In a small roundel or Dutch oven, heat a large quantity of water. When boiling, put the crab claws in the water and let them cook for 15 minutes, then drain them and shell them, keeping them whole.
Squeeze 2 oranges and reserve the juice. Wash the third. Grate its zest and immerse it for 2 minutes in boiling water, drain, set aside.
Peel the orange from which you have removed the zest and gently detach the segments. Sprinkle them lightly with cayenne pepper.
Peel and grate the ginger.
Drain the tagliatelle. Chop the cilantro. Peel and chop the onion. Heat the oil in a sauté pan, add the onion and ginger and sauté for 5 minutes.
Add the tagliatelle and orange zest to the pan and continue cooking for 5/8 minutes while stirring. Add reserved orange juice. Salt and pepper from the mill. Sprinkle with chopped cilantro. Leave another 5/7 minutes. Mix well.
Present the orange segments in a serving dish with the tagliatelle, add the crab claws.
Serve.
