Lemon, Crab, Courgette & Chilli Linguine
Equipment
- Chopping board
- Chopping knife
- Microplane
- Julienne peeler
- Large pot
- Colander
- Frying pan
- Wooden spoon
- Tongs
Ingredients
- 400 g linguine
- 1 tbsp olive oil
- 30 g unsalted butter
- 2 cloves garlic finely sliced
- 1 red chilli deseeded & finely chopped
- 1 lemon zest * juice
- 2 courgette
- 250 g crab meat
- 3 tbsp fresh parsley finely chopped
Instructions
- Bring a large pan of salted water to the boil and add the linguine and cook for 10-12 minutes until al dente. Reserve a cup full of the cooking liquid just before draining.
- Meanwhile, heat the oil and butter in a pan and gently fry the garlic, chilli and lemon zest for a few minutes. Add the courgette and increase the heat and fry for a couple of minutes more.
- Stir in the brown crab meat and cook for 30 seconds then add 125ml of the pasta cooking water season and stir to combine.
- Drain the pasta and toss in the sauce then fold through white crab meat, with a splash more water if needed, and herbs. Serve with a good squeeze of lemon juice and a grinding of black pepper.
Notes
A fresh tasty 15 minute seafood pasta that is spectacular eaten al fresco with a glass of chilled wine. Use a julienne peeler to make easy work of the courgette and toss through some rocket leaves if you fancy some additional peppery green bite.
Nutrition
Serving: 4gCalories: 240kcal
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