๐จโ๐ณ Method
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1
Blanch the peas in boiling salted water for a few minutes, then immediately refresh under cold running water and drain.
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2
Cook the tagliatelle al dente in a large pot of salted boiling water.
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3
Drain the pasta and return it to the pot.
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4
Finely chop the chili pepper; include the seeds if you prefer a stronger heat.
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5
Drain the crabmeat thoroughly.
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6
Squeeze the lemon and set the juice aside.
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7
Finely chop the parsley.
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8
Warm the olive oil in a large pan and gently cook the chili pepper for a few minutes.
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9
Add the crabmeat and warm through.
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10
Add the peas and warm through.
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11
Season to taste with lemon juice.
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12
Toss the pasta into the crab mixture and add the parsley.
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13
Season with sea salt to taste and serve.
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