Smart crab linguine

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• David G

  19 May 2012

  David G commented on this recipe

  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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• David G

  19 May 2012

  David G commented on this recipe

  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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• Kitty's Nims

  21 June 2012

  Kitty's Nims rated and commented on this recipe

  

  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

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• Kitty's Nims

  21 June 2012

  Kitty's Nims commented on this recipe

  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

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Ingredients

• 100g linguine
• 1 tbsp olive oil
• 2 garlic cloves , 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
• zest 1/2 lemon
• 1 tbsp toasted pine nuts

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Difficulty and servings

Serves 1

Preparation and cooking times

Prep 3 mins

Cook 10 mins

Ingredients

• 100g linguine
• 1 tbsp olive oil
• 2 garlic cloves , 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
• zest 1/2 lemon
• 1 tbsp toasted pine nuts

PER SERVING

753 kcalories, protein 35g, carbohydrate 76g, fat 34 g, saturated fat 7g, fibre 4g, sugar 4g, salt 1.1 g

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