Crab Tomato And Balsamic Vinegar Linguine Recipes
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!
Provided by JustJanS
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 558.6, Fat 12.7, SaturatedFat 3.3, Cholesterol 11.5, Sodium 225.6, Carbohydrate 91.2, Fiber 5.9, Sugar 13.6, Protein 18.9
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