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Crab and asparagus linguine recipe

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Have a seafood linguine on the table in 15 minutes with this clever recipe that features seasonal asparagus, tinned crabmeat and lots of fresh spring flavours. We call it the perfect dinner for two! See method

Serves 2
Takes 15 mins
545 calories / serving
Healthy
Dairy-free

Ingredients

180g linguine
2 tbsp extra-virgin olive oil
180g pack asparagus, woody ends removed, shaved lengthways with a vegetable peeler
2 garlic cloves, finely sliced
145g tin jumbo crabmeat, drained
1 lemon, zested, plus ½ juiced
1 tsp crushed chillies, plus extra
5g fresh flat-leaf parsley, finely chopped, plus extra leaves

1 of your 5-a-day and a source of folate

Each serving contains

Energy
2295kj
545kcal 27%
Fat
15g 22%
Saturates
2g 12%
Sugars
5g 5%
Salt
0.8g 13%

of the reference intake
Carbohydrate 74.1g Protein 24.4g Fibre 7.3g

Method

Cook the pasta in a pan of boiling water for 1 min less than the pack instructions, then drain, reserving a small cupful of the cooking water.
Meanwhile, heat 1 tbsp oil in a frying pan and fry the asparagus for 2 mins or until just starting to become tender, adding the garlic and crabmeat halfway through. Stir in the cooked pasta, a splash of pasta water, then most of the lemon zest and the juice, the crushed chillies and all of the chopped parsley; toss to coat. Season generously and add another splash of the cooking water if it’s looking a little dry. Serve topped with the extra parsley leaves and crushed chillies and remaining lemon zest and juice, and oil; serve immediately.

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