Fresh Pasta with Crabmeat, Peas and Chilli

Ingredients for Fresh Pasta with Crabmeat, Peas and Chilli

• Fresh semolina fettuccine

• 80g thinly sliced spring onions or spring onions

• 2 tablespoons extra-virgin olive oil, divided

• 2 tablespoons unsalted butter, divided

• 230g lump crabmeat, picked over

• 80ml fresh or thawed frozen peas

• 2 teaspoons fresh lemon juice

• 2 tablespoons grated Parmigiano-Reggiano

• 1 (3-to 4-inch) fresh red chilli, such as serrano, thinly sliced, or 1/4 teaspoons hot red-pepper flakes

• 1/3 cup chopped flat-leaf parsley, divided

How to make Fresh Pasta with Crabmeat, Peas and Chilli

Cook fettuccine in a pasta pot of well-salted boiling water until al dente, about 3 minutes. Reserve 240ml cooking water, then drain pasta.

While pasta water comes to a boil, cook spring onions in 1 tablespoon oil and 1 tablespoon butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 2 minutes. Add 120ml pasta-cooking water, peas, 1/4 teaspoons salt, and 1/8 teaspoons pepper and cook 1 minute. Add crab and cook until heated through, about 2 minutes. Add pasta, lemon juice, cheese, chilli, and remaining tablespoon each of oil and butter and stir to combine well, adding more cooking water to moisten if necessary. Remove from heat and stir in all but 1 tablespoon parsley. Serve pasta sprinkled with remaining parsley.

Fontaleoni Vernaccia di San Gimignano '07

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.