Crab and chilli pasta

(3 ratings)
Essentials magazine, crab and chilli pasta
Essentials magazine, crab and chilli pasta
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Triple tested: Not strictly veggie – but oh-so tasty and easy to make when you're short of time! Serve it with warm ciabatta to mop up your bowl. Brought to you by Essentials magazine


  • 1 mild red chilli, deseeded and finely chopped
  • Zest and juice of2 lemons, plus lemon wedges to serve
  • Small handful flat-leaf parsley, roughly chopped

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  • 6tbsp extra virgin olive oil
  • 3 cloves garlic, finely chopped
  • 250g petits pois, defrosted
  • 3x170g tins crabmeat, drained
  • n350g spaghetti or linguine


Tinned tuna makes a good alternative to crab - make sure you've got some in the cupboard just in case!


  1. Heat the oil, chilli and garlic over a very low heat for 10 mins - the garlic should soften, but not colour. Add the peas and cook for 1 min, stirring.
  2. Mix in the lemon, crab and parsley, season well, and allow to heat through.
  3. Meanwhile, cook the pasta as per pack instructions. Drain and add the crab mixture. Stir through and serve with lemon wedges to squeeze over.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 580(kcal)
  • Fat 19.0g
  • Saturates 3.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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