10-minute crab pasta with lemon & chilli
10-minute crab pasta with lemon & chilli
SERVES 4
SAUCE
1 medium-hot red chilli, finely chopped (cored and seeds discarded)
1 garlic clove, peeled and crushed to a paste
6 tbsp extra virgin olive oil
4 tbsp lemon juice
2 heaped tbsp coarsely chopped flat-leaf parsley
sea salt and black pepper
TO SERVE
400g black linguine or other long pasta
200g mixed brown and white crabmeat
extra parsley
lemon wedges
Combine all the ingredients for the sauce in a large serving bowl and have ready while you cook the pasta according to packet instructions.
Season the crab to taste.
Drain the pasta in a colander, reserving 2 tablespoons cooking water, and shaking off the excess without worrying about every last drop. Tip the pasta into the bowl with the sauce and reserved pasta water. Toss to coat and serve immediately with the crab on top, scattered with extra parsley and with lemon wedges on the side.
