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Adjustable stand — hold cookbook or tablet at eye level while cooking
Wooden crab mallet — crack shells at the crab boil table
Claw crackers and picks — extract every bit of lobster and crab
Record your recipes and experiments — organized cooking journal
Rough bronze-die texture grips sauce — artisan dried pasta
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Wooden crab mallet — crack shells at the crab boil table
Claw crackers and picks — extract every bit of lobster and crab
Record your recipes and experiments — organized cooking journal
Rough bronze-die texture grips sauce — artisan dried pasta
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Cook the pasta in a saucepan of boiling, salted water according to package directions. Drain, then return to the pan. Pour boiling water over the peas. Let stand for 5 mins. Drain. Using back of a fork, crush the peas. Add the peas to the pasta. Meanwhile, heat the oil in a large skillet on medium heat. Add the garlic and cook, stirring, for 30 seconds or until fragrant. Stir in 1 tbsp of the lemon peel. Add the garlic mixture, lemon juice, crabmeat and parsley to the pasta and toss to combine. Serve topped with the remaining lemon peel and Parmesan cheese.