Fresh Pasta with Crabmeat, Peas and Chile

Ingredients

• ½ pound lump crabmeat
• 1 (3-to 4-inch) fresh red chile, such as serrano
• 2 tablespoons grated Parmigiano-Reggiano
• ¹/₃ cup fresh or thawed frozen peas
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• ½ cup spring onions or scallions
• + 4 more ingredients
• • Fresh semolina fettuccine
  • ¹/₃ cup fresh flat-leaf parsley, divided
  • or ¼ teaspoon hot red-pepper flakes
  • 2 teaspoons fresh lemon juice

Cook fettuccine in a pasta pot of well-salted boiling water until al dente, about 3 minutes. Reserve 1 cup cooking water, then drain pasta. While pasta water comes to a boil, cook spring onions in 1 tablespoon oil and 1 tablespoon butter in a 12-inch heavy skillet over medium heat, stirring occas...

View full recipe at Epicurious