Linguine with Crab, Chilli & Garlic ⭐️⭐️⭐️⭐️⭐️

Easy, low-fat and tasty seafood pasta. The herby flavours really lift the sweet creaminess of the crab.

#Crab #Linguine

Serves: 4

Prep Time: 10 minutes

Cooking Time: 15 minutes

Source: Waitrose Cookery School, Living well The Waitrose way March 2016

Ingredients:

400g essential Waitrose Linguine

4 tbsp olive oil

2-3 cloves garlic, finely chopped

1 fresh red chilli, seeded and finely chopped

2x 100g packs fresh Crab

Juice 1 lemon

25g pack fresh flat-leaf parsley roughly chopped

Extra virgin olive oil for drizzling

Green salad, to serve

Method:

1 Cook the linguine according to the pack instructions, then drain and cover, reserving a little of the cooking water.

2 Meanwhile, heat a frying pan over a medium heat. Add the olive oil, followed by the garlic and chill, and fry gently for 2 minutes

3 Add the crab meat, stir well to combine and heat through Once the crab is hot, fold through the lemon juice

4 Add the cooked, drained linguine to the crab together with enough of the reserved cooking water to loosen (about 2-3 tbsp). Add the parsley and toss through until the pasta is evenly coated in the sauce

5 Divide between shallow bowls, drizzle with a little olive oil and serve immediately with green salad

Cook's tip

For a saucier pasta, add some finely chopped fresh tomatoes at the end of step 2 and cook for 2 minutes before adding the crab.

And to drink....

Laurent Miquel Nocturnes Viognier is a ripe, peachy wine with enough charm to stand up to the full-flavoured pasta

Nutrition

2361k/561kcals/20.2g fat/3g saturated fat/72.9g carbohydrate 37g sugars/4.9g fibre/22g protein/0.7g salt/20.4mg vitamin C per serving