Sardinian inspiered every day pasta

A few years ago I went to a Sardinian restaurant for the first time. It was delicious with perfectly cooked pasta and crab meat. I since had it in other Sardinian restaurants and it is always gorgeous, full of crab meat in a rich buttery sauce.

With the new year here and January being such a great month to scale down, simplify and lighten the food I decided to have a go and see if  could make a lighter version of this Sardinian crab meat pasta, full of flavour, didn’t miss the masses of butter and it worked a treat!

Linguini pasta, white crab meat, finely chopped chilli, grated zest of a lemon, juice of a lemon, water for the crab meat and 1 clove of garlic. I finished the crab meat off with a little butter to get the richness and mixed with the pasta. It tasted wonderful and making this lighter I would say made it even better, some freshly grated black pepper on top, a tiny drizzle of olive oil and a pinch of salt is all you need!

I had bought fresh crab claws for this but you can use tinned white crab meat as well if you can’t get fresh claws but fresh is worth it!

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