4 vine tomatoes
1 tbsp olive oil
2 cloves garlic, finely chopped
2 red chillies, deseeded and finely chopped
100g brown crabmeat
200g white crabmeat
½ x 25g pack curly parsley, leaves only, finely chopped
Finely grated zest of 1 lemon, juice of half
1. Bring a large pan of salted water to the boil. Pierce the tomato skins with a small knife, drop them into the water and leave them for 30 seconds. Remove with a slotted spoon and drop into a bowl of iced water. Drain the tomatoes and peel away the skins; if they don’t come off easily, repeat the process with the boiling water. Quarter, deseed and finely chop the tomatoes
and set aside.
2. Place the pasta in the water and cook for 7-9 minutes, or according to the packet instructions, until al dente. Drain, reserving a little of the cooking water.
3. While the pasta is cooking, heat the oil in a large frying pan. Add the garlic and chilli and fry for 2-3 minutes until soft. Add the tomatoes, fry for a further minute then stir in all the crabmeat, parsley, lemon zest and juice.
4. Add the drained pasta to the pan with a spoonful of the reserved cooking water and toss to combine. Season to taste and serve.
1 of your 5 a day
low in fat
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