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27/03/2010

Crab Linguine

Ingredients £3.45

300g Linguine

2 tblsp Olive oil

½ Onion finely chopped

1 small Garlic clove crushed

2 tsp tomato puree

½ Chilli deseeded and chopped finely

½ lemon zest and juice (other half can be sliced to serve if wished)

2 tblsp Brown crab meat

150 ml Single Cream

Salt and Black Pepper

4 tblsp White crab meat

2tblsp Garden peas fresh or frozen

Method

1. Cook the linguine in plenty of salted water then drain and toss in 1 tablespoon of Olive oil.

2. Put the other table spoon of olive oil into a pan and add the finely chopped onion and the garlic cook on a medium heat trying not to brown the onion or burn the garlic and cook until the onion is soft and turning translucent.

3. Add the tomato puree and chilli and cook for a further 2 minutes. Add the lemon zest, brown crab meat and cream and combine. Cook until the sauce begins to thicken add the lemon juice and season with salt and pepper to taste.

4. Finely toss in the linguine, white crab meat and peas toss together and allow to warm through then serve with the lemon slices if using.