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Asparagus & Crab Linguine
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Asparagus & crab linguine

Asparagus & Crab Linguine
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20 mins
Super easy

serves 4–6

nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Protein

g

Carbs

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Georgina Hayden

Ingredients

500g dried linguine

1 fresh red chilli

1 large knob of butter

extra virgin olive oil

½ teaspoon fennel seeds

300g crabmeat, from sustainable sources

2 bunches of asparagus

1 lemon

pea shoots or rocket, to serve

Method

A super-easy, fresh midweek supper by Georgina Hayden – a perfect pasta fest.

  1. Cook the pasta in a large pan of boiling salted water according to the packet instructions.
  2. Meanwhile, deseed and finely chop the chilli. Melt the butter with a little oil in a frying pan while you bash the fennel seeds using a pestle and mortar till ground.
  3. Add the fennel to the pan with the chilli and fry for 1 minute, then add the crab to heat through. Once done, remove from the heat.
  4. Using a peeler, shred your asparagus into long thin strips and leave to one side.
  5. When the pasta is done, drain, reserving a cup of the pasta water and add the pasta to the frying pan with the crab.
  6. Place back on a medium heat, add the asparagus, the zest and juice of the lemon and toss well, adding a little pasta water to loosen.
  7. Season to taste, then serve with a drizzle of oil, topped with pea shoots or rocket.

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