Monday, 30 January 2012

Crab, Chilli and Garlic Linguine

Crab, chilli, garlic and lemon linguine

olive oil
1 red chilli, deseeded and finely chopped
1 garlic clove, finely sliced
Dash lemon juice, to taste
150g linguine
lemon wedges to serve
200g white crab meat, either freshly cooked or good tinned.
chopped fresh flat-leaf parsley
2 Tomatoes, deseeded and diced

Bring a large saucepan of well-salted water to the boil. Add the linguine and cook for 7-8 minutes till al dente.

While pasta is cooking put the olive oil, chilli and garlic into a  pan and put over a gentle heat until it begins to sizzle. Do not burn the garlic

Add the crab meat to the pan and toss gently over the heat to warm the crab through.

Once the pasta is cooked, toss into the crab mixture making sure the crab oil mixture coats all the pasta. Add the leamon juice and tomatoes and toss quickly.

Add the parsley, season, and serve immediately with lemon.

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