Crab Pasta With Snap Peas and Mint
Sweet crab meat and even sweeter sugar snap peas are a lovely match in this green-flecked springtime pasta. Don’t overlook the final garnish of olive oil, lemon juice, black pepper and flaky sea salt – it really brings out the saline flavor of the crab. Try replacing the mint with basil or chives, or even with tender pea shoots, which will increase the pea quotient in a delightful way.
- Serves: 2 persons
- Fine sea salt, as needed
- 8ounces linguine or spaghetti
- 4tablespoons unsalted butter, to taste
- 1cup sliced sugar snap peas
- 2scallions, whites and greens (both light and dark) thinly sliced
- ⅛teaspoon red chile flakes, more to taste
- Finely grated zest of 1 lemon
- 8ounces crab meat, preferably lump
- ⅔cup torn mint leaves
- Juice of 1/2 lemon, more to taste
- Freshly ground black pepper
- Extra-virgin olive oil, for serving
- Flaky sea salt, for serving
Step 1Bring a large pot of heavily salted water to a boil. Add pasta and boil until al dente according to package directions. Reserve 1 cup pasta water, then drain.
Step 2Melt butter in a large skillet over medium heat. Whisk in 1/2 cup pasta water, then stir in snap peas, scallions, chile flakes and a large pinch of salt. Cook for 1 to 2 minutes, until peas are tender. Stir in lemon zest and mix well.
Step 3Add drained pasta to the pan along with crab, 1/3 cup mint, the lemon juice and black pepper. Toss, adding more pasta water if the mixture looks dry, until warmed through. Remove from heat and serve topped with remaining mint, a drizzle of oil, more lemon if you'd like, and a sprinkle of flaky sea salt.