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Discussion Starter · #1 ·
Ginger and Preserved Lemon Crab Spaghetti ~ Serves 4
Preparation time 5 mins ~ Cooking time 15 mins

This looks like a complicated recipe but it's actually easy to pull together for a midweek meal.
The delicate citrus of the preserved lemons with the sweetness of the crab, peppered with flat-leaf parsley and heated up with chili flakes, all wrapped up in the creamy crème fraîche is delicious.

Ingredients
500 g spaghetti or linguine
1 tablespoon olive oil
3 garlic cloves, crushed
1 tablespoon fresh ginger, peeled and grated
2 teaspoonschili flakes
1 preserved lemon, diced
300 g cooked white crabmeat, flaked
50 ml crème fraîche
1 lemon, zest and juice
1 tablespoon freshly chopped flat-leaf parsley
1 pinch each of sea salt and freshly ground black pepper

Directions
Place the pasta in a large saucepan of salted boiling water.
Stir for a minute, then cook according to the packet instructions until the pasta is al dente.
Meanwhile, place a frying pan over a medium heat and pour in the oil.
Stir in the garlic, ginger and chili flakes and simmer for a minute, then mix in the preserved lemon.
Add the crabmeat followed by the crème fraîche, season with salt and pepper and cook for 2 minutes.
Drain the pasta and stir into the crab mixture. Add the lemon zest and juice and stir together.
Transfer to a warmed serving dish and sprinkle over the parsley before serving.
 

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