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Crab and Lemon Pasta
This light, yet filling pasta dish combines a mixture of delicious ingredients that will stimulate the taste buds with their subtle and refreshing flavours.
Ingredients:
350 g (12 oz/about 21/4 cups) fresh crabmeat
2 large red chillies, seeded and finely chopped
grated zest and juice of 1 lemon
4 tablespoons extra virgin olive oil
a handful of flat-leaf (Italian) parsley, roughly chopped
300 g (101/2 oz/2 bunches) rocket (arugula), stalks trimmed, leaves finely sliced
400 g (14 oz) spaghettini
Serves 4
Method:
1. Put the crabmeat in a large bowl and roughly flake it with a fork. Add the chilli, lemon zest, lemon juice and olive oil.
2. Season generously with sea salt and freshly ground black pepper and stir to combine.
3. Pile the parsley and rocket over the top.
4. Bring a large pot of salted water to the boil and add the spaghettini.
5. Cook the pasta until al dente, then drain and add to the crab mixture.
6. Toss well until the rocket has wilted, then divide among four warmed pasta bowls.
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Words by Marie Claire: Seasonal Kitchen, Thursday 22 May 2008
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