- 1/2 to 1 teaspoon seeded and minced habanero chile
- 1 teaspoon Champagne vinegar
- 1/4 teaspoon sugar
- 1 pound skinless skate fillet, cut into 1-inch pieces
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 tablespoons fresh lemon juice
- Kosher salt
- Freshly ground pepper
- 1/2 pound casarecce pasta
- 1 garlic clove, minced
- 1/2 pound sugar snap peas, thinly sliced crosswise
- 3 tablespoons unsalted butter, cut into cubes
- In a small bowl, combine the habanero, vinegar and sugar. In a medium bowl, toss the skate with 1/4 cup of the olive oil and the lemon juice and season with salt and pepper.
- In a large saucepan of salted boiling water, cook the pasta until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.
- Meanwhile, in a large, deep skillet, add the habanero, garlic and remaining 2 tablespoons of oil; warm over moderate heat until fragrant, 2 minutes. Spread out the skate in the skillet and cook over moderate heat, without stirring, until nearly white, 4 minutes.
- Gently fold in the sugar snap peas, butter and 1/4 cup of the pasta cooking water and cook until the peas are crisp-tender, 3 minutes. Fold in the pasta until it is coated; add more pasta cooking water if the pasta seems dry. Season with salt and pepper. Transfer the pasta to bowls, drizzle with olive oil and serve.
Citrusy Sauvignon Blanc goes well with green vegetables, like these peas.