Zucchini Flower, Crab and Lime Fettuccini

This recipe is inspired by one that I learnt when Mark and I went to a cooking class at the Sydney Fish Markets about a year ago. I unfortunately couldn't remember the details of that recipe, only that it contained crab meat and zucchini flowers, so I just made up my own, and was very happy with the results.

This dish took next to no time to prepare. I bought the crab meat fresh from a fish shop, but of course you could buy crab and extract the meat yourself. I personally hate retrieving meat from crab, so skipped this step.

You can buy crab meat from the supermarket, though I am not sure whether the quality is any good. If possible, try and buy the meat from a fresh seafood market.

I purchased the zucchini flowers from a local greengrocer. I think you may be able to purchase these from the supermarket at certain times of year, but I could not find them there today.

The pasta needs to be cooked just before serving. It is best to take it straight from the boiling water to the pan with the other ingredients. This way it is still very hot and slightly wet which makes it easier to incorporate with the other ingredients.

Ingredients (serves 2)

7 zucchini flowers, flower removed and stem sliced

2 cloves garlic crushed

1 red chilli chopped (optional - seeds either left in or removed depending on how much heat you want)

3/4 - 1 cup crab meat

Zest and juice of 2 limes

1/4 cup olive oil

1/4 cup fresh dill roughly chopped

1/4 cup fresh parsley roughly chopped

1/4 cup fresh mint roughly chopped

Salt and pepper

375g fresh fettucini

Salt and freshly ground pepper

Method

Heat water in a large saucepan. Add salt and bring to the boil (this is for the fettucini).

Heat oil in a large fry pan. Add zucchini stems, garlic and chilli (if using). Cook for a few minutes until just soft (but still crunchy in the middle). Add crab meat and heat through.

Add fettucini to the boiling water and cook for a few minutes as per packet instructions. Once cooked use a pasta server to transfer the fettucini to the crab. Add lime zest, lime juice and herbs and toss together. Add salt and pepper to taste. Serve immediately. Add extra olive oil if it is a bit dry.