Crab, Chilli and Lemon Linguine
Makes 1 serving

INGREDIENTS
120 g White crab meat (Cooked, as sold.)
70 g dry Linguine (Dry weight. Cooked, it is about 2.2 times heavier.)
2 tsp (8 g) Olive oil
2 cloves, about 6 g Garlic
One, deseeded and chopped fine Fresh red chilli
80 g Cherry tomatoes
Of a whole lemon Lemon zest
Half of it Lemon juice
A handful, chopped Fresh parsley
For the water Salt

METHOD
1. Cook the linguine in well-salted water for a minute less than the packet says, and keep a mug of the water.
2. Meanwhile warm the oil with the garlic and chilli over a low heat for two minutes, until the garlic softens without colouring. Add the halved tomatoes and cook for three minutes.
3. Take the pan off the heat and stir in the crab, lemon zest and juice.
4. Add the drained pasta and a splash of the water, toss for a minute, then the parsley and pepper.

Contains gluten cereals and crustaceans.

RECIPE NOTES
The crab goes in off the heat. It is already cooked, and a minute of frying dries it out and loses the sweetness you paid for.
A 100 g tub of white crab meat is about 85 kcal and 18 g of protein. Brown meat is richer and closer to 150; a spoonful stirred in is good but changes the figure.

Full recipe: https://www.getfuel8.com/recipes/crab-chilli-lemon-linguine
