Crab, Tomato and Balsamic Vinegar Linguine
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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!”
Crab, Tomato and Balsamic Vinegar Linguine
0 recipe photos
READY IN:25mins |
SERVES:2 |
UNITS:US |
|
Ingredients Nutrition
- 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
- Heat the olive oil in a saucepan, add the cherry tomatoes, spring onions and garlic and fry for 4-5 minutes, or until softened.
- 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.
- 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.
- Spoon into serving bowls, garnish with lemon wedges and serve.
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Crab, Tomato and Balsamic Vinegar Linguine