Crab and chilli pasta recipe

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Triple tested: Not strictly veggie – but oh-so tasty and a dodde to make when you're short of time! Serve it with warm ciabatta to mop up your bowl. Brought to you by Essentials magazine

essentials magazine crab and chilli pasta
Serves4
SkillEasy
Preparation Time5 mins
Cooking Time20 mins
Total Time25 mins
Nutrition Per PortionRDA
Calories580 Kcal29%
Fat19 g27%
Saturated Fat3 g15%

Triple tested: Not strictly veggie – but oh-so tasty and easy to make when you're short of time! Serve it with warm ciabatta to mop up your bowl. Brought to you by Essentials magazine

Ingredients

  • 1 mild red chilli, deseeded and finely chopped
  • Zest and juice of2 lemons, plus lemon wedges to serve
  • Small handful flat-leaf parsley, roughly chopped

 Check you've got

  • 6tbsp extra virgin olive oil
  • 3 cloves garlic, finely chopped
  • 250g petits pois, defrosted
  • 3x170g tins crabmeat, drained
  • n350g spaghetti or linguine

WEIGHT CONVERTER

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Method

  1. Heat the oil, chilli and garlic over a very low heat for 10 mins - the garlic should soften, but not colour. Add the peas and cook for 1 min, stirring.
  2. Mix in the lemon, crab and parsley, season well, and allow to heat through.
  3. Meanwhile, cook the pasta as per pack instructions. Drain and add the crab mixture. Stir through and serve with lemon wedges to squeeze over.
Top Tip for making Crab and chilli pasta

Tinned tuna makes a good alternative to crab - make sure you've got some in the cupboard just in case!

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