Spaghetti with crab and peas
Instructions
Put the pulp in a bowl of crab, sgocciolatela and spezzettatela.
Dip the still frozen peas in boiling salted water and cook for 10 minutes.
Fairies in a pan heat 3 tablespoons oil, add the onion cut into thin slices, wet with a tablespoon of water and let simmer for 5 minutes on high heat.
Add the crab meat, drained peas, a few grains of pink pepper and drained from pickled green and slightly crushed with a fork.
Sprinkle with a little whiskey, raise the flame and let it evaporate.
Finally add salt, add the cream and stir quickly.
Cook spaghetti, drain them in a preheated Bowl.
Toss with raw oil, so with crab sauce.
Ingredients and dosing for 4 persons
- 350 g of type pasta spaghetti
- 280 g of canned crabmeat
- 100 g of frozen peas
- 1 fresh spring onion
- Whisky
- Olive oil
- 1 tablespoon of cream
- Pink pepper in brine
- Green peppercorns in brine
- Salt