zoom Crab and chilli linguine

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    Chilli crab and toasted corn linguine

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    Chilli crab and toasted corn linguine

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes

    Serves: 2

    Ingredients

    160g frozen sweetcorn
    180g dried linguine
    2 1⁄2 tbsp olive oil
    1 small clove garlic,finely chopped
    1 small mild red chilli, deseeded and finely chopped
    2 tbsp finely chopped flat leaf parsley
    100g pack Seafood & Eat It Fifty Fifty Crab
    1⁄2 small unwaxed lemon, zest and juice

    Method

    1. Heat a medium-large nonstick frying pan over a high heat. Add the corn and dry-fry, stirring regularly, for 5 minutes until lightly charred in places and piping hot throughout; tip into a bowl and set aside. Meanwhile, cook the pasta in a large saucepan of salted boiling water for 1 minute less than the pack instructions.

    2. Five minutes before the pasta is ready, return the frying pan to a medium heat with the oil, garlic, chilli and parsley; cook gently for 2 minutes. Stir in the crab and warm everything through.

    3. Scoop out a mugful of the pasta cooking water, then drain the pasta before adding to the frying pan with a glug of the cooking water. Toss over the heat with the charred corn and the lemon zest and juice until piping hot throughout. Divide between plates and serve straight away.

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    Cook's tip

    Fifty fifty crab is a mixture of white and brown crabmeat. If you prefer a milder crab flavour, use all-white meat.

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