Chilli Crab and Spinach Spaghetti
This meal is light, fresh, creamy and tangy but still filling and very satisfying. Great for a summer lunch or dinner with a cold glass of white wine. It serves 2, but with leftovers.
Servings Prep Time
2 10mins
Cook Time
20mins
Servings Prep Time
2 10mins
Cook Time
20mins
Ingredients
Instructions
  1. Fill a saucepan with water and a pinch of salt and bring to the boil. Peel and finely chop the onion and tomatoes and put to one side. Roughly chop the spinach (If you use wild sea spinach cut off the woody stalks) and parsley.
  2. Halve and deseed the chilli depending on your preference of heat. Now peel and finely chop the garlic. The chilli and garlic will go into the frying pan together so keep to one side.
  3. Add the spaghetti to the boiling water to simmer for 10mins. It can then be drained and put to one side.
  4. Add the olive oil to the frying pan on a medium heat. Add the onion and tomatoes with a pinch of salt and pepper. Fry for 5 mins, occasionally stirring until the veg has softened.
  5. Add the spinach, garlic and chilli to the frying pan and cook for a further 5 mins until the spinach has softened.
  6. Add the spaghetti to the frying pan, as well as the crabmeat, capers and chopped parsley. Juice the lemon into the frying pan and toss everything together so it can warm through.
  7. Serve and enjoy!