Crab, mint and lemon spelt pasta

AT A GLANCE

  • Serves 4 people

  • 400 gm long spelt pasta such as casareccia or tagliatelle
  • 600 gm cooked spanner crab meat
  • ¼ cup (loosely packed) finely chopped mint
  • 1 long red chilli (or to taste), finely chopped
  • Finely grated rind and juice of 2 lemons
  • 60 ml (¼ cup) extra-virgin olive oil
  •  
  • Lemon pangrattato
  • 60 ml (¼ cup) olive oil
  • 100 gm coarse fresh sourdough breadcrumbs
  • Finely grated rind of 1 lemon
  • 1 garlic clove, finely chopped
01   For lemon pangrattato, heat oil in a frying pan over medium heat, add breadcrumbs and stir occasionally until golden (3-4 minutes). Stir in lemon rind and garlic, season to taste and set aside.
02   Cook pasta in a saucepan of boiling salted water until al dente (6-8 minutes). Drain, reserving 30ml pasta water. Return to pan with pasta water, stir in remaining ingredients, season to taste and serve hot topped with lemon pangrattato.

Topics:

AUTUMN, CRAB, FAST, ITALIAN, MAIN, SPELT PASTA

Recipe:

ALICE STOREY

Photography:

DEAN WILMOT

Styling:

RHIANNE CONTRERAS

FEATURED IN

Mar 2013

Mar 2013

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