Crab, mint and lemon spelt pasta


You'll need

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

Method

  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2013

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