1 tbsp olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It'sâ€¦
2 garlic cloves, finely sliced
2 tbsp low-fat crÃ¨me fraÃ®che
100g tub white crabmeat or 100g drained from a can
handful rocket, chopped, plus extra leaves to serve Rocket roh-ketRocket is a very 'English' leaf, and has been used in salads since Elizabethan times. Itâ€¦
zest Â½ lemon Lemon le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruitsâ€¦
1 tbsp toasted pine nuts
Cook the linguine following pack instructions, reserving a little cooking liquid before you drain it.
Meanwhile, heat the olive oil in a frying pan. Add the garlic and cook gently to soften, but donâ€™t brown. Stir in the crÃ¨me fraÃ®che, crabmeat, chopped rocket and lemon zest, and gently heat through.
Tip in the cooked pasta and a little cooking liquid to help the sauce coat the pasta. Season and give everything a stir. Sprinkle with the pine nuts and remaining rocket leaves.