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."
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.