Spaghetti with Crab Meat, Rocket Leaves, Parsley and Red Chilli Recipe

Finding alternatives to what is written in a recipe can be a hit or miss but this certainly worked a treat.
It is difficult to discover fresh or tinned crab meat at the supermarket yet when you do discover it there are so many choices for utilizing it in lunches and suppers. I adore the ingredient combinations in this recipe. It requested watercress, however I didn't find watercress at the local supermarket so I simply added a modest bunch of parsley and it worked very well.

For the chilli, a red jalepeño did the trick here, but if stuck when making this in the future, I would simply use a pinch of dried red chilli to give it that little lift.
The measure of salt included is important here too - not too little, not too much and as I didn't use watercress, I discovered the combination of parsley, salt, and that lemon zing on the whole was exceptionally delicious. I could eat stunning amounts of this cheerfully. What a delight!

Prep Time: 20 mins
Cook Time: 20 mins

200g spaghetti
2 cloves garlic, mashed
1 red jalapeño chilli or 1 large red chilli
2 tbsp flat leaf parsley
180g tinned white crab meat
1 lemon, juiced
drizzle of olive oil


1.Bring a large pan of salted water to the boil and add the spaghetti. Cook spaghetti as per packet instrutions.

2. Heat the garlic and chilli in a small pan, then add the chopped parsley and crab meat and cook for 5 minutes.

3. Stir in the lemon juice and olive oil.

4. Drain spaghetti and mix with chilli and crab sauce.