Good-quality ingredients brought together with a minimum of fuss: That kitchen philosophy is inventively illustrated by this dish. Tender, delicate crab usually shows up amid other tender, delicate things, but when teamed with a rustic, chewy homemade semolina pasta (the real star of the show), it develops a certain swagger. Spring onions, fresh chile, and a bit of lemon juice add even more verve.
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2000s Recipes + Menus
Fresh Pasta with Crabmeat, Peas, and Chile
Serves8 (first course)
- Active time:15 min
- Start to finish:15 min
May 2009
- Fresh semolina fettuccine
- 1/2 cup thinly sliced spring onions or scallions
- 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons unsalted butter, divided
- 1/2 lb lump crabmeat, picked over
- 1/3 cup fresh or thawed frozen peas
- 2 teaspoons fresh lemon juice
- 2 tablespoons grated Parmigiano-Reggiano
- 1 (3- to 4-inch) fresh red chile, such as serrano, thinly sliced, or 1/4 teaspoon hot red-pepper flakes
- 1/3 cup chopped flat-leaf parsley, divided
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Cook fettuccine in a pasta pot of well-salted boiling water until al dente, about 3 minutes. Reserve 1 cup cooking water, then drain pasta.
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While pasta water comes to a boil, cook spring onions in 1 Tbsp oil and 1 Tbsp butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 2 minutes. Add 1/2 cup pasta-cooking water, peas, 1/4 tsp salt, and 1/8 tsp pepper and cook 1 minute. Add crab and cook until heated through, about 2 minutes. Add pasta, lemon juice, cheese, chile, and remaining Tbsp each of oil and butter and stir to combine well, adding more cooking water to moisten if necessary. Remove from heat and stir in all but 1 tablespoon parsley. Serve pasta sprinkled with remaining parsley.
- Keywords
- pasta,
- italian,
- seafood,
- kay chun,
- gourmet entertains
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