Crab, lemon and chilli linguine Recipe

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  • Healthy
  • Nut-free

serves:

4

Cost:

not

Total Time:

00:25

Prep:

00:10

Cooking:

00:15

Nutrition per portion

RDA
Calories 490 kCal 25%
Fat 14g 20%

Why splash out on fresh crabs, when tinned crab (or even tuna) can taste this good in this deliciously zesty linguine pasta dish?

Ingredients

  • 350g linguine
  • 2x170g tins crab meat in brine
  • 1 red chilli, deseeded and finely chopped
  • Zest and juice of 1 lemon
  • 2tbsp chopped fresh flat leaf parsley
  • 2 garlic cloves, crushed
  • 3tbsp olive oil

Method

  • Cook the linguine in plenty of salted boiling water, until ‘al dente’ (before it gets soft). Drain and return to the pan.

  • Meanwhile, tip the crab, with its brine, into a bowl. Stir in the remaining ingredients and season with salt and freshly ground black pepper.

  • Stir the crab mixture into the drained pasta and return to a low heat, stirring gently, until most of the liquid has been absorbed by the pasta. Serve immediately.

More Recipe Ideas

Top Tip

<strong>Top tip:</strong> This dish can also be made using tuna tinned in olive oil. Don't drain the fish, as the oil makes for a tastier sauce.