Crab, Courgette & Caper Spaghetti

Total: 30 mins

A fresh 50/50 mix of Cornish crab meat stars in this stunning spaghetti supper, folded with juicy cherry tomatoes, sweet tender courgettes, salty capers and a fiery pinch of chilli flakes, and served with a tangy balsamic rocket salad.

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644 kcal
(per portion)

Ingredients you'll need

4 courgettes
500g cherry tomatoes
4 garlic cloves
A pinch or two of dried chilli flakes
400g spaghetti
4 spring onions
2 tbsp capers
200g 50/50 crab meat
2 lemon
100g rocket
2 tbsp balsamic vinegar

From your kitchen

2 tbsp + 1 tsp olive oil
Sea salt
Freshly ground pepper

You'll need

Large frying pan
Large pan

Step by step this way

1.
Trim the courgettes and slice them into 1cm-thick rounds. Halve the cherry tomatoes. Peel and slice the garlic cloves.
2.
Pour 2 tbsp olive oil into a large frying pan and warm to a medium heat. Add the courgettes, tomatoes and garlic with a pinch of dried chilli flakes (they're very hot, so use as much or as little as you prefer). Season with salt and pepper and fry for 15 mins, stirring now and then, till softened.
3.
Fill your kettle and boil it. Fill a large pan with the boiling water and add a pinch of salt. Return to the boil. Add the spaghetti and cook for 8 mins, till tender with a slight bite, then drain.
4.
Meanwhile, trim the roots and top 3cm off the spring onions and thinly slice them. Drain and rinse 1 tbsp capers. When the pasta is cooked, tip it into the pan of veg. Add the spring onions, capers and crab meat. Squeeze in a little lemon juice and toss everything together. Taste and add more lemon juice, salt or pepper if needed.
5.
Tip the rocket into a large bowl. Pour over 1 tbsp balsamic vinegar and 1 tsp olive oil. Toss to dress. Divide the crab spaghetti between a couple of plates and serve with the salad.

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