Crab & lemon spaghetti

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Good Food

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Recipe by Good Food

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1. Bring a large pan of salted water to the boil, feed in the spaghetti and cook for the time it says on the pack, stirring a couple of times to stop it sticking.
2. Peel and finely chop the garlic; halve, seed and finely chop the chilli. Roughly chop the parsley. Open the can of crab meat and tip the contents into a sieve. Drain well.
3. Heat 2 tbsp of the oil in a large frying pan, add the garlic and chilli and fry for 1 minute. Tip the crab meat into the pan with the wine, season with salt and pepper and heat through for a minute or so, stirring.
4. Drain the pasta, return it to the pan and tip in the crab mixture, the last tablespoon of oil and the parsley. Toss everything together and serve.

Per serving

416 kcalories, protein 18g, carbohydrate 65g, fat 10 g, saturated fat 1g, fibre 3g, salt 0.5 g

'This took a breezy 10 minutes and is an easy supper dish. The crab flavour was quite subtle - I'd use tuna next time, which I always have in my cupboard.'

Latest comments and suggestions

• Pipe-o

  01 January 2008

  Pipe-o rated this recipe

  

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• domesticgoddess

  28 February 2008

  domesticgoddess rated and commented on this recipe

  

  A delicious, light and fresh tasting pasta. Instead of the lemon olive oil, I added a slug of extra virgin olive oil and a squeeze of fresh lemon juice for a more zingy and fresh flavour.

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• Abbey

  08 April 2008

  Abbey rated and commented on this recipe

  

  didnt like this recipe, lacked substance. Not enough in it, not very filling, maybe needed a sauce

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• Nina

  30 July 2008

  Nina rated and commented on this recipe

  

  this is nice with a can of or roasted cherry tomatoes added, and with some spinach wilted in at the end

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• kizmax

  22 August 2008

  kizmax rated and commented on this recipe

  

  I did as the domestic godess suggested used normal olive oil and used fresh lemon juice - beautiful dish used parmesan just a little sprinkle as you serve yummy nice light meal with a nice glass of chilled white wine ... yum yum yum

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• Ames

  09 September 2008

  Ames commented on this recipe

  Very disappointing....I was really looking forward to this dish. Will be deleting this from my saved recipes.

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• Woody

  28 January 2009

  Woody commented on this recipe

  This didn't work for me or my pasta loving other half - it went in the bin and we went off to Pizza Express!

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• Miss Moo

  20 June 2009

  Miss Moo rated and commented on this recipe

  

  I just made this as a quick and tasty lunch, I added 2 seedless finger chillies, I thought it would be too much but was actually just the right amount of heat, I found the canned crabmeat too bland and tasteless so I would probably substitute with prawns next time. Didn't set my world alight though!!

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• daddachef

  03 September 2009

  daddachef commented on this recipe

  more chillis,more parsley and, more crab. you are then on to a winner! empty plates when we served it, could have eaten more! a small portion would even make a nice starter. my brother in law is italian and self confessed food snob. i would have no qualms about serving him this!

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Ingredients

• 350g spaghetti or linguine
• 1 garlic clove
• ½-1 fresh red chilli
• 20g pack flatleaf parsley
• 170g can crabmeat
• 3 tbsp lemon olive oil
• half a glass of white wine

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Difficulty and servings

Serves 4

Preparation and cooking times

Cook 20 mins

Low-fat

Ingredients

• 350g spaghetti or linguine
• 1 garlic clove
• ½-1 fresh red chilli
• 20g pack flatleaf parsley
• 170g can crabmeat
• 3 tbsp lemon olive oil
• half a glass of white wine

Per serving

416 kcalories, protein 18g, carbohydrate 65g, fat 10 g, saturated fat 1g, fibre 3g, salt 0.5 g

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