Another delicious recipe for a light summer supper from Diana Henry. For a creamier dish add 3 tbsps cream to the pasta with the crab.
- 150 g casareccia or other shaped pasta
- 100 g sugarsnap peas
- 200 g fresh or frozen peas podded weight
- 30 g unsalted butter
- 1 tbsp olive oil
- 2 plump cloves garlic peeled and finely sliced
- 275 g white crab meat
- 50 g brown crab meat optional
- Generous squeeze of lemon
- 1/2 tbsp chopped chives
- 20 g pea shoots
- Put the pasta into plenty of boiling, lightly salted water and cook, uncovered, for 15 to 20 minutes, or until tender but still al dente.
- Cook the rest of the dish at the last minute. Halve the sugarsnaps along their length so that you can see the peas peeking out. Put these and the peas into a saucepan of boiling water and cook for about four minutes.
- Meanwhile, heat the butter and oil in a small frying-pan and cook the garlic until it is soft and pale gold. Toss in the crab meat (including the brown meat if you are using it) and briskly heat it. Add salt, pepper and some lemon juice.
- Drain the pasta and put it into a warm serving-bowl with the drained peas, the crab with all the juices from the pan, the chives and pea shoots. Toss together gently – don't crush the pea shoots – season again, add another good squeeze of lemon and serve.
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