Crab and Chilli Tagliatelle
Serves 2


* Approx 200g fresh tagliatelle
* 50g fresh crab meat
* 1 chilli, finely sliced
* 1/2 bunch flat leaf parsley, chopped
* 1 lemon

* Sea salt
* Olive oil


Fresh pasta cooks incredibly quickly so it’s the ideal base for a quick-fix but healthy supper. Cook according to
instructions in boiling salted water with a touch of olive oil – the water should be salty to taste. Drain and set aside
keeping warm.

Rub the whole chilli between the palms of your hands to loosen the seeds. Slice down the side of the chilli with a sharp
knife, open it up and gently push the seeds out (wash hands to avoid stinging eyes later!). Finely slice the chilli and cook
in a pan with hot olive oil. Add the crab, squeeze in the juice of a lemon and finally toss through the parsley. Empty the
pasta on to the crab and chilli, mix thoroughly before serving.

You can have this dish as a store cupboard favourite which means it’ll always be there when you need it: simply swap fresh
pasta for dried; fresh crab for tinned crab; and fresh chilli for dried chilli flakes (1 tspn). When using the tinned crab
drain off any excess liquid and use it to cook off the chilli in a separate pan before mixing through the pasta at the end.
It’s a great way of using all those juices from the crab meat and brings out the heat in the chilli flakes.