About this recipe:This dish bursts with the colour and flavour of fresh herbs, zesty lemon and piquant chilli that enhance the sweet crab meat and pasta. It's an all-round star – easy to make in the time that it takes to cook some noodles.
250g cherry tomatoes, halved
1 tbsp olive oil
350g linguine (flat ribbon noodles)
1 red chilli, deseeded and finely chopped
½ cucumber, finely diced
grated zest of 1 lemon
25g fresh herb fennel, chopped
20g fresh chives, snipped
200g fresh crab meat
100g wild rocket
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Method Prep:15min › Cook:10min › Ready in:25min
Preheat the grill to high. Place the tomatoes, cut-sides up, on a heatproof dish. Sprinkle generously with freshly ground black pepper and trickle over the oil. Grill for 4–5 minutes or until browned on top but still firm. Turn off the heat and leave under the grill to keep warm.
Meanwhile, cook the linguine in a large pan of lightly salted boiling water for 10 minutes, or according to the pack instructions, until tender but still firm.
Combine the chilli, cucumber, lemon zest, fennel and chives in a large serving bowl. Add the crab meat and mix lightly.
Drain the cooked pasta, add to the crab mixture and toss together. Add the tomatoes and their juices together with the rocket and mix lightly, taking care not to break up the tomatoes. Serve at once, with lemon wedges to squeeze over the top.
Add flaked smoked mackerel fillets, smoked salmon pieces or cooked, peeled prawns instead of the crab meat. * If fresh crab is unavailable, substitute 2 x 150g cans of crab meat, drained. * Add another red chilli for an extra kick.