Crab and saffron pasta
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- a pinch saffron
- 30g unsalted butter
- 2 round shallotsfinely chopped
- 2 cloves garlicfinely chopped
- ½ red chillideseeded and chopped
- 100g white crabmeat
- 50g brown crabmeat
- 1 lemonzested and juiced
- 175g linguine
Nutrition: per serving
- kcal470low
- fat17.2g
- saturates8.8g
- carbs49.7g
- sugars1.8g
- fibre5.1g
- protein26.4g
- salt0.7g
Method
step 1
Put the saffron in a cup and pour over 3 tbsp just-boiled water, then set aside to infuse. Melt the butter in a frying pan over a medium heat, then cook the shallots, garlic and chilli on a low heat for 5-7 minutes, or until softened.
step 2
Add all the crab and most of the lemon zest to the frying pan. Allow to heat for a minute, then take off the heat.
step 3
Meanwhile, cook the linguine in a pan of boiling, salted water following pack instructions.
step 4
Drain, reserving a cupful of cooking water, then add the pasta to the frying pan. Toss everything together with a little pasta water, the lemon juice and saffron water with the strands. Season.
step 5
Divide between dishes and serve, sprinkling over the remaining lemon zest and a little black pepper.
