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Crab, lemon and chilli tagliatelle recipe
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50 ratings
This seafood recipe is super speedy! You can be sitting down to a bowlful of steaming hot seafood pasta in just 12 minutes. It's a great way to use crab meat and makes the most of a classic flavour combination of sweet crab, fiery red chilli, zesty lemon and fragrant parsley. See method
Ingredients
- 200g (7oz) dried tagliatelle
- 100g frozen peas
- 1 1/2 tbsp extra-virgin olive oil
- ½ red chilli, seeded and finely chopped
- 2 spring onions, finely chopped
- 100g (3 1/2oz) fresh or tinned white crab meat, flaked
- 1 lemon, zested and juiced
- small handful fresh parsley, leaves finely chopped
- freshly grated Parmesan
If you haven't got tagliatelle, try using spaghetti or linguine
Each serving contains
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Energy
2250kj
532kcal
27%
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Fat
13g
18%
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Saturates
3g
13%
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Sugars
6g
7%
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Salt
1g
17%
of the reference intake
Carbohydrate 83g
Protein 26.9g
Fibre 2.8g
Method
- Bring a large pan of salted water to the boil. Cook the pasta following the packet instructions. Add the peas for the final 2 minutes of cooking. Drain.
- Meanwhile, heat the oil in a frying pan. Add the chilli, spring onion, crab meat, lemon zest and juice, and gently warm through for 1-2 minutes; season. Add the pasta, peas and parsley to the crab mixture and toss. Divide between warmed bowls and top with Parmesan.
See more Pasta recipes