Crab and Zucchini Linguine
"From our local paper The West Australian. Fresh linguine is stressed as essential (usually can be found in the fridge section of the supermarket and only takes a couple of minutes to cook). Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (509.8 g)
- Calories 601.9
- Total Fat - 17.8 g
- Saturated Fat - 2.5 g
- Cholesterol - 125.9 mg
- Sodium - 866.4 mg
- Total Carbohydrate - 84.3 g
- Dietary Fiber - 3.2 g
- Sugars - 4.7 g
- Protein - 29.2 g
- Calcium - 99.2 mg
- Iron - 7.2 mg
- Vitamin C - 68.2 mg
- Thiamin - 1.1 mg
Step by Step Method
Step 1
Pick through the crab meat to ensure there is no shell.
Step 2
Finely shred the zucchinis or either coarsely grate them or use a mandolin to slice.
Step 3
Add the olive oil to a wide pan and add the shredded zucchini and cook for a couple of minutes over a high heat until they collapse but have not coloured.
Step 4
Add the garlic and chillies and cook for a couple of minutes longer.
Step 5
Season well with the salt and pepper and fold through the crab meat.
Step 6
Meanwhile cook the linguine in salted water - this should not take more than 2 minutes.
Step 7
Lightly drain the linguine and then mix through the crab mixture.
Step 8
Fold through the parsley and lemon juice and then serve with the lemon wedges.
Tips
No special items needed.
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