Name: Fresh Pasta with Crabmeat, Peas and Chile
Cook time: 15 min
Total time: 15 min
Yield: Makes 8 servings
Ingredients: Fresh semolina fettuccine; 1/2 cup thinly sliced spring onions or scallions; 2 tablespoons extra-virgin olive oil, divided; 2 tablespoons unsalted butter, divided; 1/2 pound lump crabmeat, picked over; 1/3 cup fresh or thawed frozen peas; 2 teaspoons fresh lemon juice; 2 tablespoons grated Parmigiano-Reggiano; 1 (3-to 4-inch) fresh red chile, such as serrano, thinly sliced, or 1/4 teaspoon hot red-pepper flakes; 1/3 cup chopped flat-leaf parsley, divided

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Fresh Pasta with Crabmeat, Peas and ChileRoland Bello

Good-quality ingredients brought together with a minimum of fuss: That kitchen philosophy is inventively illustrated by this dish. Tender, delicate crab usually shows up amid other tender, delicate things, but when teamed with a rustic, chewy homemade semolina pasta (the real star of the show), it develops a certain swagger. Spring onions, fresh chile, and a bit of lemon juice add even more verve.

Recipe notes

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