Crab and angel hair pasta
375 g, (dried angel hair)
3 clove(s), crushed
fresh red chilli
2 whole, (birdseye), small, deseeded, thinly sliced
2 medium, chopped
extra light cooking cream
⅔ cup(s), (160ml)
¼ cup(s), chopped
1 medium, wedges to serve
- Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
- Meanwhile, heat oil in a large non-stick frying pan over medium heat. Add garlic, chilli and tomatoes and cook, stirring, for 2 minutes or until softened.
- Add cream and bring to the boil. Add crab meat and cook, stirring, for 1–2 minutes or until heated through.
- Add pasta and basil to pan and toss to combine. Season with salt and freshly ground black pepper. Serve with lemon wedges.