I can never be entirely sure whether or not I like crab. Sometimes, I just find it a little bit cloying. D, however, is a huge fan, and is never happier than when he is dismembering large crustaceans. Still, I was very taken with this recipe which is based pretty closely on Felicity Cloake's version. I love how all the flavours marry together. It is incredibly quick and simple to do and tastes very luxurious for the points. Incidentally, we have tried it both with and without the finishing touches of butter and Parmesan and preferred the dish with - they add an additional savoury note not to mention a velvety texture. They do bump the points up a bit though, so feel free to eschew them if you're feeling extra virtuous.
1 large courgette
Tbsp olive oil
2 garlic cloves, chopped finely
Tsp dried chilli flakes
Tsp fennel seeds, lightly crushed
75g brown crabmeat
120g (one tin) white crabmeat, drained
Large handful of rocket leaves
Zest and juice of half a lemon
15g Parmesan cheese
Serves 2, 14 pro points per portion
Using a spiraliser or a mandolin or a potato peeler, reduce the courgette to thin ribbons. Place the ribbons in the bottom of a colander (you will drain the pasta on top of it and the boiling water will take the raw edge off the vegetable).
Put the spaghetti on to cook in well salted water.
Put the oil into a large pan (large enough to hold all the pasta when cooked) and add the garlic, chilli and fennel seeds to the cold oil. Set over a gentle heat and cook until the garlic is soft but not starting to colour - allowing it to come up to temperature in the oil should help prevent it catching. Stir through the lemon zest and juice and the brown crab meat.
Once the pasta is cooked, reserve a mug full of cooking water and then drain and add the pasta and courgette to the brown crabmeat, along with the white meat and the rocket. Toss well, adding a splash of pasta water to emulsify. Finally, toss through the butter and the Parmesan.