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Ingredients
Method
- 150g spaghetti
- 1 tbsp olive oil
- 2 leeks, sliced
- 1 red chilli, chopped
- 1 grated garlic clove
- 150g peas
- 1 lemon, zest and ½ juiced
- 100g mixed white and brown crabmeat
- Cook the spaghetti in boiling salted water until al dente. Meanwhile, cook the leeks and chilli in the oil for 5 mins, then stir in the peas, garlic, lemon zest and juice, and cook for a few minutes more.
- Add the drained pasta to the pan with a couple of splashes of pasta water, stir in the crab, and toss everything together. Serve in shallow bowls with cracked black pepper.
15 mins
2 serving
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