Crab spaghetti

CRAB is a great source of protein and selenium, which has antiinflammatory properties. Its slightly sweet taste is enhanced by the umami flavours of the nori seaweed.

SERVES 2 (800 calories)

300g wholegrain spaghetti or green-pea pasta 3 tbsp olive oil 2-3 garlic cloves, grated 1 red chilli, deseeded and fine chopped (or ½ tsp chilli flakes) 10 cherry tomatoes 1 courgette, halved lengthwa and sliced

200g crab meat, fresh, canne or frozen

Juice of ½ large lemon Handful fresh parsley, roughly chopped

1 nori seaweed sheet, chopped

COOK the pasta according to pack instructions. Drain when al dente, retaining 2 tbsp of the cooking water, then rinse under cold running water. Set aside. Heat the oil in a large frying pan and gently fry the garlic, chilli, tomatoes and courgette for 2-3 minutes. Stir in the crab meat, heat through, then pour in the lemon juice. Add the cooked pasta, reserved cooking water, chopped parsley and nori. Stir to warm the pasta and ensure it gets an even coating of sauce. Season and serve with a dark green leaf salad.