A quick supper idea that reaps the benefits of shellfish
Although I regularly preach about the benefits of choosing unprocessed carbohydrates, sometimes nothing quite beats a large bowl of white pasta, especially when teamed with one of my favourite ingredients, crab. I’ve never been against including carbohydrates in the diet and as an active person I find them invaluable. I also love food and enjoy eating a wide variety of different foods in my diet, which is a way of eating I fully endorse and a good strategy for gleaning everything your body requires.
White flour in the UK is actually fortified with nutrients such as iron, calcium and B vitamins so whilst they lack the fibre, which is the main benefit of choosing unprocessed varieties, they still offer something nutritious to the diet. White carbohydrates do effect blood sugar levels more aggressively than their high-fibre counterparts, but this effect is counteracted by teaming them up with a source of fat, protein and other high-fibre foods such as vegetables.
This dish is one of my favorites as I love crab. Shellfish such as crab are a lean source of protein and rich in vitamin B12 and zinc, which makes them a great food choice for men as zinc plays a key role in the male reproductive system. This dish is also a very good source of iron, which is required to maintain healthy red blood cell production and also a rich source of magnesium and potassium that are both associated with good heart health.
Crab is not an ingredient that makes a regular appearance in most peoples weekly shop but is readily available in most supermarkets as well as your local fishmonger. If you can’t find crab then this dish also works really well with prawns.
Linguini with crab and chilli
Nutrition per serving
485 calories, 16.8g fat, 2.3g sat fat, 55.4g carbs, 4g sugar, 25.9g protein, 2g salt, 4.5g fibre
150g dried linguini
2 tbsp extra virgin olive oil
2 garlic cloves, crushed
1/2 lemon, juiced
1 lime, juiced
150g white crab meat
1 tbsp coriander, finely chopped
1 red chilli, finely chopped
2 spring onions, finely chopped
- Bring a large saucepan of water to the boil. Add the linguini and simmer gently for about 12 minutes until tender then drain.
- Heat the oil in a large, deep-sided frying pan over a medium heat. Add the garlic and cook gently for about 1-2 minutes, carful not to burn. If the garlic starts to colour then turn the heat down.
- Remove the pan from the hob and stir in the pasta. Add the citrus juices and stir to combine.
- Add the crab, coriander, chilli and spring onions then combine well.
- Season well and serve.
Download recipe as a PDF linguini-with-crab-and-chilli