    Chili Crab Spaghetti
This is a delicious store cupboard favourite for when the fridge is bare. The only fresh bits you need are a lemon, garlic parsley and some chili - even that can be subsituted for chili flakes. Tasty, quick, Omega rich supper at a moment's notice. The texture is quite dry, the flavours zesty and spring-like.
Ingredients
200g Spaghetti
2 cloves of garlic 1 lemon olive oil big bunch parsley (a whole supermarket packet is about right) 1 red or green chili (whichever you have at the bottom of the veg drawer, a good pinch of chili flakes will do as a substitute) 3 shallots (a small onion will do if you don't have) S&P Method/steps
1 Chop the onion finely and fry gently in a pan. Pop the spaghetti on to boil
2 Pick and chop the parsley, zest and juice the lemon, chop the chili (if using), crush the garlic, open and drain the crab 3 Add the chili and garlic to the onion pan for the last minute or two 4 Drain the pasta, but not too well and mix all the ingredients well, adding a glug of olive oil to keep it moist. Serve immediately, ideally with a green salad, a little bit of bread and a fresh white wine (or dry french cider) on the side. Reviews
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