Crab Spaghetti With Lemon & Chilli

Serves 4

INGREDIENTS

500g spaghetti

1 tbsp olive oil

2 spring onions, finely sliced

1 preserved lemon, finely chopped

1 red chili, finely chopped

1 clove of garlic, crushed

300g cooked crab meat

50ml creme fraiche 

1 tbsp of flat leaf parsley, roughly chopped 

METHOD

Place the spaghetti in a large saucepan of salted boiling water. Stir for a minute, leave to cook for a further 8 minutes, or until cooked and then drain.

Meanwhile, place a frying pan over a medium heat and pour the olive oil. Stir in the spring onions, garlic, lemons and chili, and leave to simmer for 2 minutes. 

Tip the cooked crab into the pan with the chili and spring onions, followed by the creme fraiche and stir, allow to cook for 2–3 minutes. Fold in the spaghetti and flat leaf parsley. Mix really well, you want every part of the pasta coated in the delicious flavours

Season with sea salt and pepper, and transfer to a serving dish.

Recipe from

Clodagh’s Happy Cooking