CRAB SPAGHETTI WITH SEAWEED

Serves 2, 800 calories

Crab is a great source of protein – including tryptophan, which can boost levels of sleep-inducing brain chemicals melatonin and serotonin. The wholemeal spaghetti adds extra fibre for your friendly gut microbiome to chew on and process those rest-inducing hormones. Its slightly sweet taste is enhanced here by the umami flavours of the seaweed, which brings with it high-quality marine-sourced omega 3, also found to improve sleep. Cook 300g wholemeal spaghetti or gluten-free alternative and drain when al dente, rinse in cold water and keep 2 tbsp of cooking water. Heat 3 tbsp olive oil in a large frying pan and gently fry 2-3 garlic cloves finely chopped, 1 red chilli, deseeded and finely chopped or ½ tsp chilli flakes, 10 plum or cherry tomatoes and 1 courgette, halved and sliced, for 2-3 minutes. Stir in 200g crab meat – fresh, canned or frozen – heat through then add juice of ½ large lemon. Add the cooked pasta along with the reserved cooking water, large handful of fresh parsley, roughly chopped and 1 nori seaweed sheet, chopped. Stir well to ensure it gets an even coating of the sauce. Season and serve with a dark green-leaf salad.