Crab, chilli & tomato linguine
White pasta, dry
250 g, linguine
Calorie controlled cooking spray
1 clove(s), crushed
Chilli, Green or Red
1 individual, deseeded (optional) and finely chopped
335 g, halved
Wild Bay White Crab Meat
340 g, drained
1 medium, juice and zest of
1 tablespoons, extra virgin
1 tablespoons, finely chopped
- Put the pasta in a large pan of salted boiling water. Bring back to the boil and simmer for 6-7 minutes, or until the linguine is al dente. Drain, reserving a little of the pasta cooking water.
- Meanwhile, mist a large pan with cooking spray, add the garlic and chilli and cook over a medium heat for 1-2 minutes. Add the tomatoes and cook for another 3-4 minutes until they begin to break down. Gently stir in the crab meat, lemon juice and olive oil until combined.
- Add a couple of tablespoons of the reserved pasta water to the sauce, then add the cooked linguine, tossing everything together until well combined.
- Divide between bowls and serve garnished with the lemon zest and parsley.