Spaghetti with crab, lemon, chilli and coriander

Spaghetti with crab, lemon, chilli and coriander – a match made in speedy dinner heaven! Use Cornish crab meat in this dish if you can find it.

Spaghetti with crab, lemon, chilli and coriander
Tara Fisher

SERVES 4

480 CALS PER SERVE

320g spaghetti
4 tbsp olive oil
2 garlic cloves, minced
½ tsp chilli flakes, or 1 red chilli, finely chopped, plus more for garnish if you like it spicy
150g cherry tomatoes
100ml dry white wine
250g mixture crab meat (50g brown and 200g white), ideally Cornish
1 tbsp capers, drained and roughly chopped
4 tbsp chopped coriander
salt and pepper
1 lemon, cut into wedges, to serve

1. Bring a saucepan of water to the boil, add salt and cook the pasta for 9-10 minutes until al dente. Drain, reserving some of the cooking water.

2 .Warm a large, deep frying pan over a medium heat, add 2 tablespoons of the oil and cook the garlic for 1 minute. Add the chilli and tomatoes and cook for 2 minutes.

3. Deglaze the pan with the wine and cook for 1-2 minutes. Stir in the crab meat, capers and pasta, adding a little pasta water if needed, and cook for 2 minutes. Stir in the coriander just before serving.

4. Divide between bowls, and serve drizzled with the remaining olive oil, sprinkled with pepper and more chilli flakes, if you like, and garnished with lemon wedges.



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