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Linguine with Chile, Crab, and Watercress

3.4

(7)

A simple dish from England's linguine genie, Nigella Lawson

Like the rest of us, Nigella Lawson is ready for winter to be over. Her new book, Forever Summer (Hyperion), out next month, is full of recipes that scream summer. Crab, the star of this meal, costs less than lobster and has more zinc (which helps repair tissue in the body). Plus, the dish is quick, leaving more time to slather on the Self-tanner.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1 clove garlic, peeled and minced
1 1/2 tsp sea salt
1 large red chile, seeded and chopped
11 oz canned or frozen (defrosted) precooked crabmeat
1/3 cup extra-virgin olive oil
Juice and zest of 1 lemon
1 package (16 oz) linguine
Handful fresh parsley, chopped
Handful watercress leaves, torn

Preparation

  1. Boil 5 quarts water. With a mortar and pestle, grind garlic and salt into a smooth paste (or mix in a bowl). Add chile and crush until mixture is tinged red. Add crabmeat, breaking it up gently. Pour in oil. Add lemon juice and zest. Beat with a fork. Boil pasta according to package directions until al dente and drain. Top with crab sauce and toss. Add parsley and watercress. Toss again.

Nutrition Per Serving

Nutritional analysis per serving: 648 calories
20 g fat (3 g saturated fat)
88 g carbohydrates
29 g protein
#### Nutritional analysis provided by Self
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