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