Fast Recipes

Crab, mint and lemon spelt pasta

Australian Gourmet Traveller fast recipe for crab, mint and lemon spelt pasta.

By Alice Storey
  • 30 mins cooking
  • Serves 4
  • Print
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.


  • 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


  • 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.