January making you crabby? Eat up!

In case you haven't been reading between the lines at all, the FG loves to cook. Sometimes it's all day extravaganzas - home made bread, fresh pasta, holiday cookies, stews that simmer for hours and include eighteen ingredients just for the stock she's making from scratch. (Actually, it's been a while since she really cooked that way, which has everything to do with the size of her recent kitchens.) More often, it's a few fresh ingredients thrown together at the last minute for something tasty and on the comfort food side of things.

She wasn't entirely sure how this recipe was going to work out, but it included some of her fav ingredients - wine, peppers, lemon - so gave it a shot, and it was /delish/. Highly recommended.

Spicy crab, chilli and lemon pasta

Ingredients

1. 150g spaghetti or linguine (fresh recommended)
   
2. 2 spring onions or baby leeks, finely chopped
3. ½ red chilli, deseeded and finely chopped (live a little, use a whole one)
   
4. 200ml white wine (sauvignon blanc from NZ)
   
5. Grated zest and juice of ½ lemon
6. 200g fresh white crab meat (if you can't find fresh, canned is surprisingly good.)
   
7. 50g wild rocket (arugula that is, one small bag)
   

Method

1. Cook the pasta in a large pan of boiling salted water according to the packet instructions, drain well, then toss with a little olive oil.
2. Meanwhile, heat 1 tbsp olive oil in a small frying pan over a medium heat, add the spring onions or baby leeks and chilli and fry for 1-2 minutes. Pour in the wine and bubble for 1-2 minutes or until reduced slightly. Turn down the heat, add the lemon zest and juice and crab meat, and stir to combine.
3. Season to taste, then add to the cooked pasta along with the rocket and mix well. Divide between 2 pasta bowls to serve.

It was that easy. Obviously, do your prep ahead, so you can just toss it all together once the pasta's on.

Yum.

From delicious magazine (you can find a photo of the final here.)