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Smart crab linguine

Smart crab linguine

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(4 ratings)

Prep: 3 mins Cook: 10 mins

Easy

Serves 1
Italian pasta ribbons work beautifully with sweet crabmeat, peppery rocket, lemon and garlic- a perfect solo supper

Nutrition and extra info

Nutrition per serving

  • kcalories753
  • fat34g
  • saturates7g
  • carbs76g
  • sugars4g
  • fibre4g
  • protein35g
  • salt1.1g
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Ingredients

  • 100g linguine
  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 garlic clove, finely sliced
  • 2 tbsp low-fat crème fraîche
  • 100g tub white crabmeat or 100g drained from a can
  • handful rocket, chopped, plus extra leaves to serve

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • zest ½ lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp toasted pine nuts

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Method

  1. Cook the linguine following pack instructions, reserving a little cooking liquid before you drain it.

  2. Meanwhile, heat the olive oil in a frying pan. Add the garlic and cook gently to soften, but don’t brown. Stir in the crème fraîche, crabmeat, chopped rocket and lemon zest, and gently heat through.

  3. Tip in the cooked pasta and a little cooking liquid to help the sauce coat the pasta. Season and give everything a stir. Sprinkle with the pine nuts and remaining rocket leaves.

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Comments, questions and tips

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Comments (3)

kathynicolson's picture
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I thought this was a very tasty, quick, store cupboard lunch/tea/supper, and so did my husband
I always tell my bairns that baking is a science but cooking is an art, things like learning how to interpret 'a little' and 'a handful' come with experience, I had no problem following a recipe in this format
I added juice from the lemon as I love the flavour and it was a pity to waste it after grating the rind :0) yummy

kathynicolson's picture
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I thought this was a very tasty, quick, store cupboard lunch/tea/supper, and so did my husband
I always tell my bairns that baking is a science but cooking is an art, things like learning how to interpret 'a little' and 'a handful' come with experience, I had no problem following a recipe in this format
I added juice from the lemon as I love the flavour and it was a pity to waste it after grating the rind :0) yummy

dave6376's picture
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OK but nothing great. I'm always prejudiced against recipes which tell you to use "a little' of this and "a handful" of that as if the author couldn't be bothered to give proper quantities. I've no idea how much cooking liquid is meant to constitute "a little" but I obviously used too much and ended up with a thin, runny sauce about the consistency of milk which I'm sure was not what was intended.

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