• 150g linguine
• 20g butter
• 4 cloves garlic, crushed
• 1 shallot, diced
• 12 sun blush tomatoes chopped
• 100g crab meat
• 2 tablespoons of low fat crème fraiche
• Juice of half a lemon
• 1 tablespoon grated Parmesan
• Fresh chopped parsley
• Salt and pepper
METHOD
1. Boil the pasta in salted water until al dente.
2. Add the butter to a frying pan over a medium heat and gently cook the garlic and shallots for five minutes stirring frequently
3. Add the crab, crème fraiche, tomatoes and Parmesan. Season well with salt and pepper
4. Use tongs to add the pasta to the crab mix and add a splash of pasta water and the lemon juice before giving it a toss it around in the pan to combine everything and coat the pasta in the sauce
5. Add the parsley, give it one last mix and serve straight away
