400 gmlong spelt pasta such as casareccia or tagliatelle600 gmcooked spanner crab meat¼ cup(loosely packed) finely chopped mint1long red chilli (or to taste), finely choppedFinelygrated rind and juice of 2 lemons60 ml(¼ cup) extra-virgin olive oilLemon pangrattato60 ml(¼ cup) olive oil100 gmcoarse fresh sourdough breadcrumbsFinelygrated rind of 1 lemon1garlic clove, finely chopped
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.
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.