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Linguine with crab, chilli & garlic
Contains fish
May contain crustaceans
Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins
400g essential Waitrose Linguine
4 tbsp olive oil
3 garlic cloves, finely shopped
1 fresh red chilli, seeded and finely chopped
200g fresh Seafood & Eat It Fifty Fifty Crab
1 lemon, juiced
25g fresh flat-leaf parsley, roughly chopped
Extra virgin olive oil, for drizzling
Green salad
Cook the linguine according to the pack instructions, then drain and cover, reserving a little of the cooking water.
Meanwhile, heat a frying pan over a medium heat. Add the olive oil, followed by the garlic and chilli, and fry gently for 2 minutes.
Add the crab meat, stir well to combine and heat through. Once the crab is hot, fold through the lemon juice.
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.
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.
