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Fresh Pasta with Crabmeat, Peas and Chile

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Fresh Pasta with Crabmeat, Peas and Chile

Fresh Pasta with Crabmeat, Peas and Chile

amanda

Equipment

  • Hand Mixer (for dough kneading) - Hamilton Beach Professional 25 Cup Heavy Duty Stand Mixer with Bowl Accessories and Pasta Roller Sets, Red

  • Electric Pasta Sheeter - OXO Good Grips Food Processor for Pasta Rollers & Extensions Kit, White

  • Silicone Collapsible Measuring Cup - Burt's Bees Kitchen Tools Non-Toxic 4-Cup Stainless Steel Collapsible Measuring Cups Set, Green

  • Professional Rolling Pin (optional) - OXO Good Grips Wooden Rolling Pin Set of Three for Pastry & Pasta Making, Walnut

  • Mandoline Slicer (for optional thin cut vegetables like peppers if used in garnishing) - Cuisinart 14-Inch Stainless Steel Mandoline with Reversible Guard, Blue

  • Chef's Knife - WÜSTHOF ICE BONNET Classic Professional Cook's Choice Precision 8" Blade Sharpener & Slice Block Set (optional for vegetable prep)

  • Food Processor Bowl Accessories - Hamilton Beach Professional 25 Cup Heavy Duty Stand Mixer with Bowl Accessories, White

  • Large Colander - OXO Good Grips Stainless Steel Folding Collapsible Strainer and Skimmer Set, Black

  • Nonstick Pasta Boiler or Pot (optional for pasta boiling) - KitchenAid 5 Quart Stainless Steel Electric Pastasauce Maker

  • Meat Grinder Attachment (for optional crab meat grinding if preferred over buying pre-ground, though this might not be common for a recipe like the one listed) - Hamilton Beach Professional 25 Cup Heavy Duty Stand Mixer with Bowl Accessories and Pasta Roller Sets

  • Gourmet Food Tongs (for serving or handling hot pasta) - OXO Good Grips Classic Kitchen Shears, Silver

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

Instructions

1

Instruction 1

Cook fettuccine in a pasta pot of well-salted boiling water until al dente, about 3 minutes. Reserve 1 cup cooking water, then drain pasta.
2

Instruction 2

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 1/2 cup pasta-cooking water, peas, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook 1 minute. Add crab and cook until heated through, about 2 minutes. Add pasta, lemon juice, cheese, chile, 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.
3

Instruction 3

Fontaleoni Vernaccia di San Gimignano '07
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