Ready in less than 15 minutes and an utter joy to eat, this Asian crab pasta will not disappoint.
300g White crab meat
4 cloves garlic - crushed
1-2 red chillies - finely chopped
3 teaspoons grated ginger
100ml white wine
2 tablespoons sesame oil
Juice of 2 limes
1 large handful rocket
Boil the water for the spaghetti.
Chop up the garlic, chilli and ginger.
Sizzle the garlic, chilli and ginger in olive oil to release the flavour. Cook the pasta 2 minutes less than packet instructions. Add the white wine and cook off the alcohol for a few minutes. Warm through the crab in the pan. Toss with the pasta and a little of the reserved cooking water. Squeeze with lime and sesame oil and toss. Finish with rocket.