Wednesday, 22 January 2014

Recipe - Linguine with Crab

Adapted from the little £5 recipe mag. We made this the other week and it was really good so we want to remember this one.
This is the recipe to serve 4 - we halved it.

4 garlic bread slices (we had none so spread garlic from a jar onto a couple of pieces of wholemeal toast)
400g dried linguine pasta 
4/5 tbsp olive oil
2 garlic cloves, sliced
1 large red chilli, de-seeded and finely sliced
1/4 cup freshly chopped parsley
2 x 170g tins crab meat
Juice of 1 lemon

Toast garlic bread slices under grill until golden.  Whiz in food processer to make coarse crumbs.
Cook the pasta in a large pan of boiling, salted water according to packet instructions.
Heat a little olive oil in a large frying pan, add the garlic and chilli and cook over high heat for 1-2mins.
Stir in half the parsley and all the crab meat, cook gently for 1-2mins then add lemon juice.
Turn off heat from frypan.
Drain pasta and toss it into the crab mixture, drizzle with remaining olive oil, and toss through remaining parsley.
Divide between four bowls and sprinkle generously with garlic bread crumbs.

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