350g gluten free spaghetti or linguine
1 tbsp garlic infused oil
½-1 fresh red chili
20g pack flatleaf parsley
Small pack vine tomatoes
3 tbsp lemon olive oil
half a glass of white wine
Serves - 4
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