Ingredients


350g gluten free spaghetti or linguine

1 tbsp garlic infused oil

½-1 fresh red chili

20g pack flatleaf parsley

Small pack vine tomatoes

170g  crabmeat

3 tbsp lemon olive oil

half a glass of white wine


Serves - 4







Method


Bring a large pan of salted water to the boil, feed in the gluten free spaghetti and cook for the time it says on the pack, stirring a couple of times to stop it sticking.

Seed and finely chop the chili. Roughly chop the parsley. Open the crab meat and tip the contents into a sieve. Drain well.

Heat 2 tbsp of the oil in a large frying pan, add the chili and fry for 1 minute.

Tip the crab meat into the pan with the wine, season with salt and pepper and heat through for a minute or so, stirring.

Drain the pasta, return it to the pan and tip in the crab mixture, tomatoes, the tablespoon of garlic infused oil and the parsley. Toss everything together and serve.


Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Crab & lemon spaghetti
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