- 150g wholemeal spaghetti
- 1 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 2 leeks (220g), cut into lengths then long thin strips
- 1 red chilli, deseeded and finely chopped
- 1 garlic clove, finely grated
- 160g frozen peas
- 1 lemon, zested and ½ juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 100g fresh white and brown crabmeat (not dressed)
Cook the spaghetti for 12 mins, or following pack instructions, until al dente. Meanwhile, heat the oil in a large frying pan, add the leeks and chilli and cook for 5 mins. Stir in the garlic, peas, lemon zest and juice, then cook for a few mins.
Drain the pasta, then add to the pan with ¼ mug of pasta water and the crab, then toss everything together until well coated. Spoon into shallow bowls and serve.
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