Crab Spaghetti

Whenever I’m on holiday (usually near the sea) I tend to opt for all the seafood available as I don’t think you can quite beat the fresh taste of clams, mussels, crab, prawns – you name it – I’ll eat it (apart from squid and oysters… not that I’m fussy). However, in the depths of winter, I am really craving that delicious seafood taste, so I decided to experiment with an Italian inspired pasta dish. I initially wanted to make it with clams, however it turns out these aren’t that commonplace in British supermarkets. I was convinced you could buy them in tins, but it wasn’t to be, so I instead picked up some shredded crab to try!

This low FODMAP pasta dish is a quick and easy meal for a work night, with the added pleasure a white wine based sauce (and enough leftover for glass with dinner)… This recipe is gluten free, nut free, onion free, dairy free and garlic free (minus the garlic infused oil for added flavour), so a winner for most food intolerances, and most importantly, it tastes delicious.

Ingredients
Two servings of gluten free spaghetti (I usually guess-timate this!)… the Sainsbury’s version is my favourite currently
2 tbsp garlic infused oil (I recommend Waitrose as this is definitely low FODMAP, Sainsbury’s or Aldi alternatives actually contain garlic!)
250g cherry tomatoes chopped in half
1 red chilli chopped finely, seeds removed
100ml white wine
1 tin shredded crab meat
1 lemon (juice)
15g parsely, chopped finely

Method
Begin by preparing all of your ingredients, and boiling water ready to cook your spaghetti. Add your spaghetti to a saucepan and give it a little stir to separate the strands. While the spaghetti cooks (it should take just under 10 minutes), begin frying chilli in garlic oil for about 2 minutes. Add the parsley, white wine and lemon juice and simmer for another minute or so. Next, add your cherry tomatoes and shredded crab, and cook for about 4 minutes. The last step is to drain your spaghetti and add this to the frying pan to mix with the remaining ingredients and sauce.

 Serve with a glass of the leftover white wine, and enjoy!