Chilli crab linguine

Need a quick, tasty dinner that’ll impress your friends and family? This speedy pasta dish brings so much flavour to the table, no one will guess how easy it is to make. It turns tinned white crabmeat into a dinner that tastes just as good as restaurant versions, for a fraction of the calories. We’d say this recipe is medium hot, thanks to leaving the seeds in our red chilli, but you can add more or less to make it right for you.

Ingredients

Instructions

1. Cook the linguine in a large saucepan of boiling water for
   8-10 minutes, or according to the packet instructions, until tender but it still retains some bite. Drain well, return to the saucepan, cover and set aside.
2. While the linguine is cooking, spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and fry for
   5 minutes until softened and translucent, then add the garlic and chilli and fry for
   1-2 minutes, stirring. Stir in the frozen peas and tomatoes and cook for
   2-3 minutes, until the peas are tender and the tomatoes are softening around the edges. Stir in the crabmeat and stock and simmer, uncovered, over a low heat for about
   2 minutes to heat through thoroughly.
3. Add the cream cheese and stir until completely blended in. Tip the crabmeat mixture into the saucepan containing the linguine. Add the parsley and stir until the linguine is lightly coated. Season to taste with salt and pepper, if needed. Serve at once.

Pinch of Nom Express