Both me and Laura eat a lot of pasta. Whilst it can often be a quick option and a lot of vegetarian/pescetarians can often rely on it as a primary meal source, you also need to be aware of the level of carbohydrates you’re taking in – we try to eat pasta no more than twice a week.
When you do eat pasta, this recipe is amazing. It takes no time at all to prepare and it’s a really fresh meal to have.
- 170g white crab meat (tinned is fine)
- 200g fresh spaghetti
- 1/2 a red chilli (finely sliced)
- 3 spring onions (finely sliced)
- 100g vine cherry tomatoes
- 1 clove of garlic (finely sliced)
- Bunch of fresh parsley (chopped)
- 1/2 an unwaxed lemon (juice and zest)
- 120ml white wine
- Glug of rapeseed oil
- Heat a frying pan on a medium/high heat and add a small splash of rapeseed oil. Add the tomatoes, chilli and spring onion then leave them to fry for around 2/3 minutes, stirring regularly.
- Meanwhile, add the spaghetti to a pan of salted boiling water and cook for around 3 minutes (or as long as it says on the pack). Once it's ready, strain the pasta, rinse it thoroughly with cold water and then add a generous glug of rapeseed oil all over to lightly coat the spaghetti.
- Put the pasta to one side and then add the white wine to the saucepan full of veg. Add the garlic, the crab meat and the zest of half a lemon. Now stir the mixture frequently for a couple of minutes.
- Add in the spaghetti to the pan and mix it all together with the crab and veg. Turn down the heat to a low heat and keep mixing everything around in the pan for 2-3 minutes until the pasta has heated back up and took on some of the flavour of the pan.
- Serve up a portion on the plate and garnish with a few leaves of parsley and some lemon zest.