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British Bunched Asparaguseach
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£2.00Price per unit
£2 eachFor something so simple, this dish from Melissa Thompson punches way above its weight – the sweetness of the crab, the bite of the asparagus and that slight kick of chilli combine to work their magic.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Break off the woody ends of the asparagus by holding each spear towards its end and bending until it snaps off. Chop each spear into three pieces.
Cook the linguine according to pack instructions, adding the asparagus for the final 3 minutes. Meanwhile, in a frying pan, heat the oil over a medium heat, then fry the shallots with a pinch of salt for 5 minutes. Add the chilli, fennel seeds and garlic; cook for 2 minutes until slightly softened. Add the tomatoes; cook for another 5 minutes, then add the wine and cook for 1 minute to slightly reduce. Stir in the crabmeat.
Once the linguine is cooked but still has bite, use tongs to transfer it and the asparagus to the crab mixture. Toss to coat, adding a little pasta water, if needed, to create a glossy sauce. Cook for a couple of minutes then, just before serving, sprinkle over most of the parsley, the lime zest and juice and a little ground black pepper; toss to mix. Serve, scattering over the remaining parsley.
Dr L Grey Slate Riesling, Germany
This elegant, mineral Riesling pairs beautifully with the crab pasta.
Typical values per serving when made using specific products in recipe
Energy | 1,974kJ/ 469kcals |
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Fat | 13g |
Saturated Fat | 2.1g |
Carbohydrates | 59g |
Sugars | 7.6g |
Fibre | 5.7g |
Protein | 24g |
Salt | 0.6g |
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