Crab Linguine with
Parsley and Chilli

Kingfisher Jumbo Crab Meat
145g (DW 105g)Crab Linguine with
Parsley and Chilli
Ingredients:
- 275g Kingfisher Jumbo Crab Meat
- 450g of dried linguine of spaghetti, cooked according to packet
- 3 medium tomatoes, skinned, seeded and chopped
- 1 tablespoon chopped parsley
- 1 ½ tablespoons of lemon juice
- 50ml extra virgin olive oil
- A pinch of dried chilli flakes
- 1 garlic clove, finely chopped
- ½ red pepper, chopped (to serve)
Directions:
- Cook the pasta in a large pan of boiling salted water (according to packet).
- Meanwhile, put the tomatoes, Kingfisher crab meat, parsley, lemon juice, olive oil, chilli and garlic into another pan and warm through over a gentle heat. Season to taste.
- Drain the pasta, return to the pan with the sauce and briefly toss together.
- To serve, slice half of 1 fresh red pepper into thin strips and sprinkle on top (optional).