Ingredients
- 600g fresh linguine
- 400g fresh white crabmeat
- 1 tbsp fresh dill, chopped finely
- 1 tbsp fresh basil, chopped finely
- 50g crème fraîche
- 1 lemon, juice and zest
- 30ml extra virgin olive oil
- 1 courgette, finely sliced
- 2 cloves of garlic, chopped finely
- Firstly start by picking the crab, go through it with your fingers to ensure there is no shell remaining (this can be done in advance).
- Bring a pot of heavily salted water to the boil, drop your pasta in and cook for four minutes or until it is al dente.
- In a separate pot, lightly fry off the courgettes and garlic in olive oil, add in the crabmeat, crème fraîche, lemon juice and zest and warm through.
- Once the pasta is cooked add it to the crab with two tablespoons of the pasta water.
- Toss the pasta with the sauce and finish with the fresh herbs, check the seasoning before serving on warmed plates.
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