Here's a sexy little number to add to your pasta recipe repertoire (I know you have one).
It's quick, light, fresh, and uses tinned crab meat so is also very economical. I made this for a weeknight dinner calling for something a little bit special, but that could be knocked together in 10 minutes over a catch up and a glass of Sauvignon Blanc. You will not be disappointed! Go, go, go!
1 small tin white crabmeat
1 garlic clove, crushed
1/2 a red chilli, chopped
1/2 a lemon
A good handful of rocket (sorry I do not weigh rocket!)
olive oil - regular and extra virgin
Bring a large pan of salted water to the boil. Add the linguine and cook according to packet instructions until al dente.
Whilst the pasta is cooking, gently fry the garlic and chilli in the (regular) olive oil on a low heat, until the garlic starts to lightly colour - this will only take 3-4 minutes.
Stir in the crab meat and warm through for another couple of minutes.
Drain the pasta, then return to the pan and stir through about a tbsp of extra virgin olive oil. This will add flavour and also stops the pasta from sticking.
Add the crab mixture and some rocket, plus a good squeeze of lemon juice, and mix together.
Serve on warmed plates with an extra drizzle of extra virgin olive oil.
Nothing like feeling a bit fancy on a school night.