Crab, Tomato and Balsamic Vinegar Linguine |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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As keen crabbers, we always have plenty of the frozen meat on hand. I also keep lots of frozen fish stock in the freezer too. I'm always looking for new recipes to use it and love the look of this one! Ingredients:
1 tablespoon olive oil |
200 g cherry tomatoes, halved |
4 green onions, finely chopped |
3 garlic cloves, finely chopped |
4 tablespoons balsamic vinegar |
1/2 teaspoon sugar |
200 ml fish stock, hot |
200 g pasta, cooked |
squeeze lemon juice |
1 cup crabmeat |
2 tablespoons low-fat cream cheese |
1 tablespoon chopped fresh dill |
lemon wedge, to garnish |
Directions:
1. Heat the olive oil in a saucepan, add the cherry tomatoes, spring onions and garlic and fry for 4-5 minutes, or until softened.
2. Add the balsamic vinegar and simmer for 3-4 minuutes. Add the sugar and fish stock and boil for 4-5 minutes, or until the liquid has reduced slightly.
3. Add the cooked pasta, lemon juice and crabmeat and stir. Heat gently for 1-2 minutes. Remove from the heat and stir in the cream cheese and dill.
4. Spoon into serving bowls, garnish with lemon wedges and serve.
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