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!
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INGREDIENTS
Nutrition- 1tablespoon olive oil
- 200
- 4
- 3
- 4tablespoons balsamic vinegar
- 1⁄2teaspoon sugar
- 200ml fish stock, hot
- 200
- squeeze lemon juice
- 1cup crabmeat
- 2tablespoons low-fat cream cheese
- 1tablespoon chopped fresh dill
-
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DIRECTIONS
- Heat the olive oil in a saucepan, add the cherry tomatoes, spring onions and garlic and fry for 4-5 minutes, or until softened.
- 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.
- 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.
- Spoon into serving bowls, garnish with lemon wedges and serve.
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