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Smart crab linguine

  • 100g linguine
  • 1 tbsp olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
  • 2 garlic cloves, finely sliced
  • 2 tbsp low-fat crème fraîche
  • 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. It…
  • zest ½ lemon Lemon le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
  • 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 don’t brown. Stir in the crème fraîche, 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.