Crab, chilli & tomato linguine

7 SmartPoints

Serves 4

250g linguine Calorie-controlled cooking spray 1 garlic clove, crushed 1 red chilli, deseeded and chopped 335g cherry tomatoes, halved 2 x 170g tins white crab meat, drained Zest and juice of 1 lemon 1 tbsp extra-virgin olive oil 1 tbsp fresh flat-leaf parsley, finely chopped

PUT the pasta in a large pan of boiling water. Bring back to the boil and simmer for 6-7 minutes, or until the linguine is al dente. Drain, reserving a little of the pasta cooking water. Meanwhile, mist a large pan with cooking spray, add the garlic and chilli and cook over a medium heat for 1-2 minutes. Add the tomatoes and cook for another 3-4 minutes until they begin to break down. Gently stir in the crab meat, lemon juice and olive oil until combined. Add a couple of tablespoons of the reserved pasta water to the sauce, then add the cooked linguine, tossing everything together until well combined. Divide between bowls and serve garnished with the lemon zest and parsley.