ニューヨーク・タイムズのインスタグラム(nytimes) - 5月19日 01時01分

Crab, meet sugar snap peas. The peas are sweet, but remain earthy and grassy. Crab has a whole other kind of sweetness, a salty, beachy, nearly summer sweetness. “Together, these 2 could make a dish cloying,” @clarkbar writes in @nytfood, “unless you stop them with a jolt of acid and a smack of heat.” Lemon juice and zest and a hit of red chile flakes do the job, aided by a sprinkling of flaky sea salt right at the end. This green-flecked #pasta comes together quickly — a complex, pretty spring dish that satisfies on a weeknight. Visit the link in our profile to get the @nytfood recipe for crab pasta with snap peas and mint, photographed here by @andrewscrivani. #?

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