Chilli crab courgetti

Instead of ordinary pasta, this gluten-free ‘spaghetti’ is made using the glut of courgettes available now.

Serves 2 ✢ Ready in 15 mins

2tsp extra virgin olive oil

1 red chilli, chopped

1 garlic clove, chopped

170g can white crab meat in brine, drained

250g courgettes, cut into courgetti with a spiraliser or sliced into thin ribbons

1tbsp lemon juice handful basil leaves, shredded, reserving a few for garnish crusty or garlic bread, to serve 1 Heat the olive oil in a small frying pan or saucepan over a low heat. Add the chopped red chilli and garlic, and cook for 1-2 mins until softened but not coloured. Gently stir the crab meat into the chilli and garlic for 1 min, just until warmed.

2 Meanwhile, bring a large pan of lightly salted water to the boil and cook the courgetti or ribbons for a minute or two until just tender. Drain well and return to the pan.

3 Add the chilli, garlic and crab mixture to the courgettes, along with the lemon juice and basil leaves. Season generously with some freshly ground black pepper and a pinch of salt, then toss quickly and heap into warmed dishes. Garnish with the reserved basil leaves and serve immediately with crusty bread.

Per serving (without bread): 129 cals, 12g fat, 2g sat fat, 2g carbs

COOK’S TIP Prawns or flaked, canned sardines will work just as well as crab, if you prefer