Crab, Tomato and Balsamic Vinegar Linguine

“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!”
READY IN:
25mins
SERVES:
2
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Heat the olive oil in a saucepan, add the cherry tomatoes, spring onions and garlic and fry for 4-5 minutes, or until softened.
  2. 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.
  3. 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.
  4. Spoon into serving bowls, garnish with lemon wedges and serve.

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