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Fresh Pasta with Crabmeat, Peas and Chile

['Fresh semolina fettuccine', '1/2 cup thinly sliced spring onions or scallions', '2 tablespoons extra-virgin olive oil, divided', '2 tablespoons unsalted butter, divided', '1/2 pound lump crabmeat, picked over', '1/3 cup fresh or thawed frozen peas', '2 teaspoons fresh lemon juice', '2 tablespoons grated Parmigiano-Reggiano', '1 (3-to 4-inch) fresh red chile, such as serrano, thinly sliced, or 1/4 teaspoon hot red-pepper flakes', '1/3 cup chopped flat-leaf parsley', 'divided']

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 occasionally, until softened, about 2 minutes. Add 1/2 cup pasta-cooking water, peas, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook 1 minute. Add crab and cook until heated through, about 2 minutes. Add pasta, lemon juice, cheese, chile, and remaining tablespoon each of oil and butter and stir to combine well, adding more cooking water to moisten if necessary. Remove from heat and stir in all but 1 tablespoon parsley. Serve pasta sprinkled with remaining parsley.
Fontaleoni Vernaccia di San Gimignano '07

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