Slimming World - Angel-Hair Pasta with Crab, Chilli, and Parsley

Serves 4
Ready in 20 minutes

Syns per Serving - Free on Extra Easy


100ml/3½fl oz fish stock
1 red chilli, deseeded and finely chopped
1 garlic clove, peeled and finely chopped
finely grated zest of ½ unwaxed lemon
454g/1lb dried angle-hair pasta or linguine
2 tbsp lemon juice
salt and freshly ground black pepper
312g/11oz freshly cooked white crab meat
4 tbsp freshly chopped flat-leaf parsley
lemon wedges, to garnish
rocket salad, to serve


1. Put the stock, red chilli, garlic and lemon zest into a small pan, place over a gentle heat and bring to the boil. Cook for 1-2 minutes. Remove from the heat and set aside.

2. Cook the pasta according to the packet instructions until al dente (tender but still retaining a bite). Drain well and set aside.

3. Tip the chilli and lemon mixture into the pan the pasta was cooked in, then add the lemon juice and seasoning. Heat until sizzling, then add the pasta and crab meat and toss gently over a medium heat to warm the crab through. Add the parsley, season well, garnish with lemon wedges and serve with a rocket salad.