Spaghetti with lemon and chilli crabmeat recipe

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150g spaghetti

1 1/2 tbsp olive oil

2 garlic cloves, thinly sliced

1 red chilli, deseeded and thinly sliced

200g cherry tomatoes, halved

1 lemon

2 x 170g white crabmeat, drained

1 tsp capers, drained and rinsed

2 tbsp fresh basil, torn, plus extra to serve

Bring a large pan of salted water to a boil over a high heat and cook the spaghetti according to package instructions.
Heat the olive oil in a large pan over a medium-high heat. Cook the garlic and chilli for 30 seconds.
Add the cherry tomatoes and cook for 3-4 minutes until they begin to break down a little. Add the lemon juice and cook for two minutes. Remove from the heat, add the crabmeat and allow to warm through, stirring gently.
Drain the pasta and add to the warm pot along with the lemon zest, capers and basil. Toss to coat the pasta in the sauce. Divide between bowls and scatter with a little extra basil to serve.

Per Serving: 467kcals, 14.1g fat (1.8g saturated), 50.2g carbs (3.4g sugars), 37.7g protein, 2.4g fibre, 0.857g sodium

Spaghetti with lemon and chilli crabmeat