Crab & Lemon Spaghetti
Recipe: #33994
December 29, 2019
Categories: Dinner, Lunch, Shellfish, Crab meat, Alcohol, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Wine more
"Looking for quick but tasty recipes and this ones sounds so good and ticks all the boxes for me."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (182.7 g)
- Calories 457
- Total Fat - 10.8 g
- Saturated Fat - 3.8 g
- Cholesterol - 51.1 mg
- Sodium - 43.3 mg
- Total Carbohydrate - 68.3 g
- Dietary Fiber - 0.5 g
- Sugars - 0.6 g
- Protein - 21.1 g
- Calcium - 57.9 mg
- Iron - 4.1 mg
- Vitamin C - 12.4 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Bring a large pan of salted water to the boil, feed in the spaghetti and cook for the time it says on the pack, stirring a couple of times to stop it sticking.
Step 2
Peel and finely chop the garlic; halve, seed and finely chop the chilli and roughly chop the parsley.
Step 3
Open the can of crab meat and tip the contents into a sieve and drain well, if using fresh crab go to the next step.
Step 4
Heat 2 tablespoons of the oil in a large frying pan, add the garlic and chilli and fry for 1 minute and then tip the crab meat into the pan with the wine, season with salt and pepper and heat through for a minute or so, stirring.
Step 5
Drain the pasta, return it to the pan and tip in the crab mixture, the last tablespoon of oil and the parsley and toss everything together and serve.
Tips & Variations
No special items needed.
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