Crusty garlic bread
Get the kids in the kitchen to make this simple side dish - pop any extra garlic butter into the fridge or freezer for a busy weeknight
Chilli crab & cherry tomato linguine
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 4 tbsp olive oil
- 1 large shallotfinely chopped, or 100g frozen chopped onion
- 2 fat garlic clovescrushed, or 1 tbsp crushed garlic paste
- 1 small red chillideseeded and chopped or 1/2 tsp chilli flakes
- 43g can dressed crab
- 400g can cherry tomatoesin juice
- pinch of sugar
- 50ml single or double cream(optional)
- 200g linguine
- 170g can crabmeatchunks in brine, drained
- handful parsleyor basil, leaves only, roughly chopped (optional)
Nutrition: per serving
- kcal620
- fat26g
- saturates3g
- carbs61g
- sugars8g
- fibre3g
- protein33g
- salt1.7g
Method
step 1
Heat the oil in a large frying pan and boil the kettle for the pasta. Add the shallot to the oil and gently sizzle for 5 mins until soft. Add the garlic and chilli, and cook for another 1-2 mins.
step 2
Tip the kettle of hot water into a large pan, add the pasta and cook following pack instructions. Meanwhile, add the dressed crab to the frying pan. Drain the tomatoes over a bowl and tip the juice into the pan. Add the sugar, cream (if using) and some seasoning. Bubble gently while the pasta cooks.
step 3
Just before the pasta is finished, add the cherry tomatoes and crabmeat chunks to the pan, stir for 1-2 mins, then drain the pasta (reserve a little pasta water) and add this too. Cook everything for another min, adding a splash of pasta water if the sauce looks dry, then season to taste. Stir through the herbs, if you like, and serve.
