Delicious UK - (04)April 2020

SMART

BUTSIMPLE

SUPPER

FOR 2

Angelhairpastawith
crabandsamphire
SERVES 2. HANDS-ON TIME 15 MIN

FOOD

TEAM’S

TIPS

Youcanalsousespaghetti
orlinguine– cookaccording
tothepacketinstructions.
Usefineasparagusinsteadof
samphire when in season.

• 1½tbspoliveoil,plusa glug extra


• 40gwhitebreadcrumbs


• 1½tspchilliflakes(optional)


• 1 garlicclove,sliced


• 50gbrowncrabmeat


• 80mlwhitewine


• Finelygratedzestandjuice
  ½lemon,plusextra zest and
  wedgestoserve


• 200gangelhairpasta


• 80gsamphire


• 100gwhitecrabmeat


• 1 tbsp finely chopped fresh parsley

1 Heat½tbspoftheoilina large
fryingpanandfrythebreadcrumbs
for3-4minutesuntiljustgoldenand
crisp,thenseasonwithsaltand
pepperandstirinthechilliflakes,
if using.Setasideona platetocool.
2 Addtheremainingoiltothesame
panovera mediumheatandfrythe
garlicfor2 minutes,thenstirinthe
browncrabmeatandcookfora
minutemore.Add50mlofthewhite
wine,thelemonzestandjuice,cook
foranotherminute,thenturnthe
heatoffandkeeptohand.
3 Cookthepastainsaltedboiling
waterfor3 minutes,addingthe
samphireforthefinalminute,then
drain,reservinga cupofpastawater.
4 Addthepasta/samphiretothepan
withthebrowncrabmeatalongwith
a splashofcookingwater,thentoss
untilcoated.Stirinthewhite
crabmeat,remainingwineandthe
parsley,alongwithanextraglugof
oliveoil.Seasonwithblackpepper,
thenservewiththeextralemon
zest,a scatteringofbreadcrumbs
andlemonwedgesforsqueezing.
PERSERVING633kcals,13gfat(2g
saturated),30.5gprotein,88gcarbs
(3.4gsugars),1.8gsalt,7.4gfibre
Formorewaysto use samphire,
see Loose Ends