3 Ways With Pasta

Turn everyday ingredients into something special with these inventive recipes

- Pip Spence

Crab and saffron linguine

20 MINUTES | SERVES 2 | EASY | LC

saffron a pinch

unsalted butter 30g

shallots 2 round, finely chopped

garlic 2 cloves, finely chopped

red chilli 1⁄2, deseeded and chopped

white crabmeat 100g

brown crabmeat 50g

lemon 1, zested and juiced

linguine 175g

• Put the saffron in a cup and pour over 3 tbsp of just-boiled water, then set aside to infuse. Melt the butter in a frying pan over a medium heat, then cook the shallots, garlic and chilli on a low heat for 5-7 minutes or until softened.

• Add all the crab and most of the lemon zest to the frying pan. Allow to heat for a minute, then take off the heat.

• Meanwhile, cook the linguine in a pan of boiling, salted water according to pack instructions.

• Drain, reserving a cupful of cooking water, then add the pasta to the frying pan. Toss everything together with a little pasta water, the lemon juice, and saffron water with the strands. Season.

• Divide between dishes and serve, sprinkling over the remaining lemon zest and a little black pepper.

PER SERVING 470 KCALS | FAT 17.2G

SATURATES 8.8G | CARBS 49.7G | SUGARS 1.8G

FIBRE 5.1G | PROTEIN 26.4G | SALT 0.7G

Avocado and spinach fusilli

25 MINUTES | SERVES 4 | EASY | V LC