This delicious and inspiring idea for a simple fish dish of crab linguine with chilli, lemon, garlic and parsley is a surefire winner.
Serves 4
Ready in 30 minutes
Per serving:
626kcals
23.5g fat (3.2g saturated)
24.9g protein
84g carbs
4.2g sugar
0.6g salt
1. Put the olive oil, chilli, garlic and lemon zest into a small pan and put over a gentle heat until it begins to sizzle. Remove from the heat and set aside.
2. Bring a large saucepan of well-salted water to the boil. Add the linguine and cook for 8-9 minutes, or until al dente. Drain well and set aside.
3. Tip the chilli and lemon mixture into the pan the pasta was in, then add the lemon juice and season. Heat until sizzling, then add the linguine and crab meat to the pan and toss gently over a medium heat to warm the crab through.
Add the parsley, season, and serve immediately with lemon wedges.
© delicious. magazine
surprisingly good with well-chilled bone-dry fino sherry or a crisp Muscadet.
The best of British cooking from Hugh Fearnley-Whittingstall
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