Name: Crab and chilli pasta recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Serves: 4
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

Nutrition Per Portion

RDA

Calories

580 Kcal

29%

Fat

19 g

27%

Saturated Fat

3 g

15%

By GoodtoKnow

published 20 September 2019

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

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Method

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.
Mix in the lemon, crab and parsley, season well, and allow to heat through.
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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