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Ingredients
- spaghetti 400g
- frozen peas 200g
- white crabmeat 2 x 170g tins
- half-fat crème fraiche 5 tbsp
- red chilli 1, chopped
- parsley handful, chopped
- lemon 1, zest and juice
Method
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Step 1
Boil a large pan of salted water. tip in spaghetti, then cook for 7 minutes. add frozen peas, then cook for 3 minutes more until both are cooked through.
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Step 2
Drain in a colander, reserving a little cooking water, then tip back into the pan with white crabmeat from 2 × 170g tins and 5 tbsp half-fat crème fraîche. Stir well with 1 chopped red chilli, a handful of chopped parsley and the zest and juice of 1 lemon. Add a little of the cooking water if too dry.