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Crab, lemon and rocket salad with angel hair

Name: Crab, lemon and rocket salad with angel hair
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 2 vine-ripened tomatoes, halved; 300g fine angel-hair or tagliolini pasta; 1/4 cup (60ml) extra virgin olive oil, plus extra to serve; 1 tablespoon lemon juice; 1 teaspoon grated lemon rind; Pinch of dried red chilli flakes; 1 tablespoon salted capers, rinsed; 100g wild rocket leaves; 1 tablespoon torn basil leaves; 2 tablespoons torn flat-leaf parsley leaves; 300g cooked fresh crabmeat

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15m

05m

Crab, lemon and rocket salad with angel hair

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A light, elegant pasta salad of delicate angel hair tossed with crabmeat, lemon rind, diced tomato, capers and baby rocket, and dressed in olive oil and lemon juice.

2 vine-ripened tomatoes, halved
300g fine angel-hair or tagliolini pasta
1/4 cup (60ml) extra virgin olive oil, plus extra to serve
1 tablespoon lemon juice
1 teaspoon grated lemon rind
Pinch of dried red chilli flakes
1 tablespoon salted capers, rinsed
100g wild rocket leaves
1 tablespoon torn basil leaves
2 tablespoons torn flat-leaf parsley leaves
300g cooked fresh crabmeat

Method

1.

Scoop out and discard seeds and juice from tomatoes, then finely chop flesh.
2.

Cook pasta in a large pan of boiling salted water until al dente (very fine egg pasta will cook in just 2 minutes). Drain and rinse in cold water and drain again.
3.

Whisk the oil, lemon juice, lemon rind, dried chilli and capers in a bowl, then season with sea salt and black pepper. Lightly toss with the rocket, tomato, basil and parsley, then add the crab and pasta. Leave for 20 minutes to allow the pasta to absorb the flavours (you may need to add a little more dressing). Twirl the pasta around a large fork and place on serving plates. Scatter any remaining crab and leaves around the pasta and drizzle with extra virgin olive oil.