Crab, lemon and chilli tagliatelle recipe
This seafood recipe is super speedy! You can be sitting down to a bowlful of steaming hot seafood pasta in just 12 minutes. It's a great way to use crab meat and makes the most of a classic flavour combination of sweet crab, fiery red chilli, zesty lemon and fragrant parsley.
See method- Serves 2
- 2 mins to prepare and 10 mins to cook
- 532 calories / serving
Ingredients
- 200g (7oz) dried tagliatelle
- 100g frozen peas
- 1 1/2 tbsp extra-virgin olive oil
- ½ red chilli, seeded and finely chopped
- 2 spring onions, finely chopped
- 100g (3 1/2oz) fresh or tinned white crab meat, flaked
- 1 lemon, zested and juiced
- small handful fresh parsley, leaves finely chopped
- freshly grated Parmesan
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Shop ingredientsEach serving contains
- Energy
- 2250kJ 532.0kcal
- Fat
- 13g
- Saturates
- 3g
- Salt
- 1.0g
- Sugars
- 6g
of the Reference intake
Carbohydrate 83.0gProtein 26.9gFibre 2.8g
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- Bring a large pan of salted water to the boil. Cook the pasta following the packet instructions. Add the peas for the final 2 minutes of cooking. Drain.
- Meanwhile, heat the oil in a frying pan. Add thechilli, spring onion, crab meat, lemon zest and juice, and gently warm through for 1-2 minutes; season. Add the pasta, peas andparsleyto the crab mixture and toss. Divide between warmed bowls and top with Parmesan.
- See more Pasta recipes
