Crab & lemon spaghetti

Delicious crab and lemon spaghetti in 15 minutes

  • Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 416
  • fat 10g
  • saturates 1g
  • carbs 65g
  • sugars 0g
  • fibre 3g
  • protein 18g
  • salt 0.5g


  • 350g spaghetti or linguine
  • 1 garlic clove
  • ½-1 fresh red chilli
  • 20g pack flatleaf parsley
  • 170g can crabmeat
  • 3 tbsp lemon olive oil
  • half a glass of white wine


  1. Bring a large pan of salted water to the boil, feed in the spaghetti and cook for the time it says on the pack, stirring a couple of times to stop it sticking.

  2. Peel and finely chop the garlic; halve, seed and finely chop the chilli. Roughly chop the parsley. Open the can of crab meat and tip the contents into a sieve. Drain well.

  3. Heat 2 tbsp of the oil in a large frying pan, add the garlic and chilli and fry for 1 minute. Tip the crab meat into the pan with the wine, season with salt and pepper and heat through for a minute or so, stirring.

  4. Drain the pasta, return it to the pan and tip in the crab mixture, the last tablespoon of oil and the parsley. Toss everything together and serve.

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