Linguine with Chile, Crab, and Watercress

A simple dish from England's linguine genie, Nigella Lawson Like the rest of us, Nigella Lawson is ready for winter to be over. Her new book, Forever Summer (Hyperion), out next month, is full of recipes that scream summer. Crab, the star of this meal, costs less than lobster and has more zinc (which helps repair tissue in the body). Plus, the dish is quick, leaving more time to slather on the Self-tanner.

Preparing Time: -
Total Time: -
Served Person: Makes 4 servings

American Pasta Low Fat Crab Watercress Self

1/3 cup extra-virgin olive oil
1 1/2 tsp sea salt
juice and zest of 1 lemon
1 clove garlic, peeled and minced

Preparation Boil 5 quarts water. With a mortar and pestle, grind garlic and salt into a smooth paste (or mix in a bowl). Add chile and crush until mixture is tinged red. Add crabmeat, breaking it up gently. Pour in oil. Add lemon juice and zest. Beat with a fork. Boil pasta according to package directions until al dente and drain. Top with crab sauce and toss. Add parsley and watercress. Toss again. Nutritional analysis per serving: 648 calories, 20 g fat (3 g saturated fat), 88 g carbohydrates, 29 g protein Nutritional analysis provided by Self

Linguine with Chile, Crab, and Watercress

Ingredients

Nutrition facts