100 g linguine
1 tbsp olive oil
2 garlic cloves, finely sliced
2 tbsp low-fat cream fraîche
100g tub white crab meat or 100g drained from a can
handful rocket, chopped, plus extra leaves to serve
zest ½ lemon
1 tbsp toasted pine nuts
Cook the linguine following pack instructions, reserving a little cooking liquid before you drain
Heat the olive oil in a frying pan. Add the garlic and cook gently to soften, but don’t brown.
Stir in the crème fraîche, crabmeat, chopped rocket and lemon zest, and gently heat
Tip in the cooked pasta and a little cooking liquid to help the sauce coat the pasta. Season
and give everything a stir. Sprinkle with the pine nuts and remaining rocket leaves.