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

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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 15 - 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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