31 18 APRIL 2024 Serves 4 Prepare 10 minutes Cook 15 minutes 15g butter 4 cloves garlic, nely chopped 2 red chillies, deseeded and nely chopped 1 unwaxed lemon, zest and juice 270g pack cherry vine tomatoes, chopped 500g pack fresh tagliatelle 2 x 100g packs Seafood & Eat It Fifty Fifty Crab 90g pack wild rocket 1 tbsp extra virgin olive oil, to serve 1 Heat the butter in a medium-sized saucepan and cook the garlic, chilli and lemon zest for 5 minutes, until the garlic begins to turn golden. 2 Add the tomatoes, cover and simmer gently for 5-8 minutes until softened and pulpy. Meanwhile, cook the pasta in a large pan of boiling, lightly salted water for 3 minutes. 3 Stir the crab into the tomato sauce, season and add lemon juice to taste. 4 Reserve a little pasta water. Drain the pasta and return to the pan. Add the crab sauce and rocket and toss together, adding a dash of pasta water if it seems dry. Divide between serving bowls and nish with a drizzle of olive oil and black pepper. Per serving 1600kJ/380kcals/11g fat/3.6g saturated fat/46g carbs/5g sugars/4.4g bre/22g protein/0.6g salt/ 1 of your 5 a day Crab & rocket tagliatelle Fresh crab takes the starring role in this simple, delicious pasta dish that’s ready to serve in under 30 minutes Saturday dinner COOK’S TIP If you prefer a milder crab avour, switch one of the packs of crab for a pack of white crab meat. Or for a variation, try swapping half the crab for small cooked prawns.
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