Crab, mint and lemon spelt pasta | Gourmet Traveller

Ingredients

• 400 gm long spelt pasta such as casareccia or tagliatelle
• 600 gm cooked spanner crab meat
• ¼ cup (loosely packed) finely chopped mint
• 1 long red chilli (or to taste), finely chopped
• Finely grated rind and juice of 2 lemons
• 60 ml (¼ cup) extra-virgin olive oil
• Lemon pangrattato
• 60 ml (¼ cup) olive oil
• 100 gm coarse fresh sourdough breadcrumbs
• Finely grated rind of 1 lemon
• 1 garlic clove, finely chopped