Wednesday, June 4, 2008

Warm Pasta and Crab

Warm Pasta and Crab
serves 6

200g/7oz spaghetti
2 tablespoons olive oil
25g/1oz butter
3 x 200g/7oz canned cooked crabmeat, drained
1 red pepper, cut into thin strips
2 teaspoons finely grated lemon zest
3 tablespoons freshly grated
Parmesan cheese
2 tablespoons chopped fresh chives
3 tablespoons chopped fresh flat-leaf parsley
salt and ground black pepper

• Break the spaghetti in half, and cook in a large pan of lightly salted rapidly boiling water until al dente. Drain.
• Put the spaghetti in a large serving bowl, and toss with the oil and butter. Add the remaining ingredients, and toss to combine.
• Season with salt and pepper, and serve warm.

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