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1
Preheat the broiler to high.
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2
Place the pepper under the broiler flame, turning the pepper often so that the skin is blistered and charred all over.
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3
Remove the pepper and hold it under cold running water while peeling away the charred skin.
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4
Cut the pepper in half.
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5
Cut away and discard the seeds, veins and core.
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6
Pat the pepper dry.
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7
Cut the halves into very thin strips.
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8
There should be about one cup.
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9
Set aside.
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10
Pick over the crab meat to remove all trace of shell and cartilage.
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11
Set aside.
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12
If raw ham is used, put it into a 9- or 10-inch nonstick skillet.
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13
Cook, briefly, stirring, about 30 seconds.
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14
If cooked ham is used, put it in the skillet.
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15
Add all but half a cup of the crab meat, the cream, jalapeno pepper sauce and scallions.
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16
Bring to a boil and let cook over relatively high heat about two minutes.
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17
If fresh peas are used, add them to the sauce.
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18
If frozen peas are used, put them in a sieve, pour boiling water over them and set aside.
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19
Cook the sauce with the fresh peas about one minute.
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20
Add the pepper strips, grated cheese and the remaining half-cup of crab meat and frozen peas if used.
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21
Add salt to taste.
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22
Cook, stirring until the crab is heated through.
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23
Sprinkle the sauce with the chopped fresh coriander and a generous grinding of black pepper.
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24
Meanwhile, bring enough water to the boil to cook the pasta and add salt to taste.
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25
Add the pasta and cook until tender, about three minutes or to the desired degree of doneness.
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26
Drain the pasta and toss it in the sauce.
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27
Spoon equal portions into four hot plates.
