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).

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