Crab spaghetti recipe

A bowl of this flavoursome crab spaghetti recipe is a perfect energy-boosting, pre-workout dish. Crab meat is also a great source of protein if you’re eating clean, as it’s low in calories and low in fat, as well as being packed full of long-chain omega-3 fatty acids (EPA and DHA) and health-enhancing minerals, such as copper, zinc and selenium.

Ingredients (serves 4)

1 fresh red chilli

2 cloves of garlic

Olive oil

80g brown crabmeat

300ml organic fish stock

400g spaghetti

A few sprigs of fresh flat-leaf parsley

1 lemon

160g white crab meat

Method

Finely chop the chilli, peel and finely chop the garlic, then add to a large heavy-bottomed pan with a splash of oil. Fry for a few minutes, or until softened and golden.

Stir in the brown crab meat and add the stock, then bring to the boil. Reduce to simmer and cook for five to 10 minutes, or until thickened and reduced to a nice sauce.

Cook the spaghetti in a large pan of boiling salted water according to the packet instructions until almost al dente – it’ll continue cooking in the sauce so it’s important you don’t overdo it.

Reserving a cupful of the cooking water, drain and add the pasta to the sauce. Toss well and cook for a further one to two minutes.

Pick and roughly chop the parsley.

Season the pasta with sea salt, black pepper and most of the lemon zest. Toss through the white crab meat and parsley leaves.

Divide between your plates and serve with an extra grating of lemon zest.

Recipe courtesy of Waitrose