Crab and Lemon Liguine with Pesto Garlic Bread

09:52 09 April 2010

Description

For a simple, classic dish to impress your friends, this dish is quick and easy to make.
30 minutes to prepare and cook. Serves 4.
See “Switch 2” for more recipes devised with James Martin

Ingredients

For the pasta: 300g linguine, cooked as per instructions 2 x 170g cans white crab meat, drained 198g can sweetcorn, drained Olive oil 1 clove of garlic crushed 1/2 tsp chilli flakes 1 lemon, zest and juice 50 ml white wine 1 tbsp fresh parsley, roughly chopped 100g fresh parmesan, grated Coarse sea salt and freshly ground black pepper

For the pesto garlic bread: Small french stick, cut 3/4 through, in 1 cm slices (so they are still attached) 2 tsp olive oil 1tbsp pesto sauce 1 clove fresh garlic, crushed

 

Method

Pasta:
1. Put a large pan of water on to boil for the pasta.
2. Heat 3 tbsp olive oil in a large saute, or frying pan, add the garlic and chilli flakes and allow to gently infuse the olive oil over a low heat for 5 minutes.
3. Meanwhile cook the linguine pasta as per the instructions.
4. Add the drained crabmeat and corn to the saute pan, the zest and juice of the lemon, and the wine, season and shake the pan to mix.
5. Drain the pasta and tip onto the crab, toss gently and serve with a sprinkling of of rough chopped parsley and parmesan.

Pesto garlic bread:
1. Pre-heat the oven 200C/400F/Gas6.
2. Mix the olive oil, pesto and garlic in a small bowl and spread onto the french bread.
3. Wrap the bread in a piece of foil and bake in the oven for 15 minutes.
4. Open the foil, so the top of the bread is exposed and cook for a further 5 minutes to crisp the top of the bread. 
 
Canny fact:
You can find sustainable canned seafood at the supermarket.

Servings

4

Nutrition Information

Calories: 676
Protein: 29.9g
Carbohydrate: 89.9g
Sugars: 6.7g
Fat: 24,5g
Saturated fat: 7.7g
Fibre: 3.9g
 

This recipe and image is copyrighted to Canned Food UK.