Here, chef Michael Toscano tosses a scroll-shaped pasta known as casarecce (fusilli is a good alternative) with skate so that some of the fish breaks down into lovely shreds. Slideshow: Amazing Seafood Pastas
How to Make It
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.