JOANNA'S FOOD: family cooking, from scratch, every day

Friday, November 11, 2005

Crab pasta

I love this, because it's delicious, because it's quick, and because it's a little extravagent without being indulgent. We had it for supper last night, following an avocado vinaigrette, which is Lucius's best starter.

Cook enough pasta for two or three people (one not particularly big dressed crab will stretch to pasta for three, and is not too much for two). Do not succumb to the temptation to use so-called fresh pasta from the supermarket - either used dried, which is both better and cheaper, or take time to make it yourself (a very rare but always enjoyable event in this house). Finely chop some spring onions and a red chilli pepper. Grate the zest of a lemon, then juice it. When the pasta is cooked, turn it in a little olive oil, add the lemon juice, the flesh of a dressed crab, and all the veg. Mix and serve.

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