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Crab & lemon spaghetti

Crab & lemon spaghetti

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  • Preparation and cooking time
    • Cook: -
  • Easy
  • Serves 4

Delicious crab and lemon spaghetti in 15 minutes

Nutrition: per serving
HighlightNutrientUnit
kcal416
fat10g
saturates1g
carbs65g
sugars0g
fibre3g
protein18g
low insalt0.5g
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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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2003

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Overall rating

A star rating of 3.9 out of 5.13 ratings
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