The spelt pasta in this dish really gives a lovely nutty flavour and combines beautifully with the crab, mint and the lemon pangrattato. Such a light, simple pasta but it ticks all the boxes for flavour, colour and of course, a Mediterranean theme. You can add a little cumbled feta too if you like or if you can’t getor don’t like crab, then the feta addition will make this alternative pasta dish. If you can’t get spelt pasta you can substitute any long pasta. This recipe will serve 4.
Crab, mint lemon spelt pasta
400g long spelt pasta such as casareccia or tagliatelle
600g cooked crab meat
1/4 cup (loosely packed) finely chopped mint
1 long red chilli (or to taste), finely chopped
Finely grated rind and juice of 2 lemons
60ml extra-virgin olive oil
Lemon pangrattato
60ml olive oil
100g coarse fresh sourdough breadcumbs
Finely grated rind of 1 lemon
1 garlic clove, finely chopped
