Crab & Tomato Linguine

This recipe features in these meal plans: Impress for Less, Summer Treats.

Linguine pasta tossed with crab, fresh red chilli, cherry tomatoes and fresh parsley.

Ingredients

  • 340g of tinned white crab meat in brine, drained
  • 300g of cherry tomatoes, halved
  • 28g of fresh flat leaf parsley, leaves picked from stalks and finely chopped
  • 260g of linguine pasta
  • 3 tbsp olive oil
  • 1 fresh red chilli, deseeded and finely chopped
  • Serves: 4
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 15 mins
  • Price per person: £2.00
  • Store cupboard: Cook's
  • Calories per serving: 352
  • 5-a-day per serving: 0.9
  • Print Recipe
Crab & Tomato Linguine photo
Tasty?

352 cooks think so

Method

  1. Cook the pasta according to the packet instructions.
  2. A few minutes before the pasta is cooked, heat 1 tbsp oil in a saucepan and gently fry the chopped red chilli for 2 minutes, or until softened. Add the cherry tomatoes and crab to the pan and stir over a medium heat until hot.
  3. Drain the pasta and toss with the chilli, cherry tomatoes and crab. Finally, toss in the parsley and 2 tbsp olive oil. Season to taste with salt and pepper and serve immediately.


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