Name: Crab, mint and lemon spelt pasta
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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

The spelt pasta gives a lovely nutty flavour to this dish. Spelt pasta is available at select grocers. If you can’t find it, substitute another long pasta.

Ingredients

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

Main

1.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.

2.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.

Styling by Alice Storey

Styling by Rhianne Contreras