Pepper Pasta With Crab (Fearrington House)

Preparation

1. Step 1

   Preheat the broiler to high. Place the pepper under the broiler flame, turning the pepper often so that the skin is blistered and charred all over. Remove the pepper and hold it under cold running water while peeling away the charred skin. Cut the pepper in half. Cut away and discard the seeds, veins and core. Pat the pepper dry. Cut the halves into very thin strips. There should be about one cup. Set aside.

2. Step 2

   Pick over the crab meat to remove all trace of shell and cartilage. Set aside.

3. Step 3

   If raw ham is used, put it into a 9- or 10-inch nonstick skillet. Cook, briefly, stirring, about 30 seconds. If cooked ham is used, put it in the skillet. Add all but half a cup of the crab meat, the cream, jalapeno pepper sauce and scallions. Bring to a boil and let cook over relatively high heat about two minutes.

4. Step 4

   If fresh peas are used, add them to the sauce. If frozen peas are used, put them in a sieve, pour boiling water over them and set aside. Cook the sauce with the fresh peas about one minute.

5. Step 5

   Add the pepper strips, grated cheese and the remaining half-cup of crab meat and frozen peas if used. Add salt to taste. Cook, stirring until the crab is heated through. Sprinkle the sauce with the chopped fresh coriander and a generous grinding of black pepper.

6. Step 6

   Meanwhile, bring enough water to the boil to cook the pasta and add salt to taste. Add the pasta and cook until tender, about three minutes or to the desired degree of doneness.

7. Step 7

   Drain the pasta and toss it in the sauce. Spoon equal portions into four hot plates.