Sometimes the simpler recipes are the most successful, and this Waitrose recipe for Crab Linguine is surprisingly tasty considering how quick, easy and cheap it is to put together.
This was our first time using tinned crab meat and while more expensive than our usual tuna or mackerel, it’s a whole lot cheaper than buying it fresh – and of unexpectedly good quality. We bought ours from Tesco, costing £2.65 for a 170g tin in brine. The chunky white crab meat retained its shape beautifully, and when gently drained kept a bouncy freshness and moisture without being soggy and wet.
It’s also a small expense given just how simple the rest of the ingredients are: garlic, dried chilli, dried parsley, lemon wedge, cherry tomatoes, dried spaghetti, olive oil and seasoning.
We actually let ourselves down on the pasta, using Tesco’s own-brand Free From Spaghetti. It quickly clumped when boiled, resulting in a slightly stodgy plate, only saved by the quality and fresh flavour combinations of the other ingredients. In this case, it really is worth paying more for good-quality pasta.
(Recipe adapted to serve two)
- 1 tin crab meat
- 200-250g dried gluten-free spaghetti
- 1 lemon
- 2 cloves garlic, sliced
- 2 pinches of dried (or fresh) parsley
- 2tsp dried chilli flakes
- 2 handfuls cherry tomatoes, quartered
- Olive oil
- Salt and plenty of freshly ground black pepper
- Bring a pan of salted water to the boil and cook the pasta until al dente.
- Meanwhile, gently pan-fry the cherry tomatoes in a generous glug of olive oil over a medium heat. After 3 minutes, add the garlic, chilli flakes and then the crab.
- Continue to fry for a couple of minutes until the garlic starts to brown, then remove from the heat and squeeze some lemon juice into the pan and add the parsley.
- Season with salt and pepper, then add the pasta straight from the boiling water into the pan using tongs, along with a few splashes of the cooking water.
- Give it a little stir and serve straight away!