Spaghetti with crab, lemon and peas

• whole grain spaghetti↗150g g
• rapeseed oil↗1 tbsp tbsp
• leek↗2

  (220g), sliced lengthwise into long thin strips

• red chili↗1

  seedless, finely chopped

• garlic clove↗1

  finely grated

• frozen peas↗160g g
• lemon↗1

  zest and ½ juice

• fresh white and brown crab meat↗100g g

  (raw)

Step-by-step instructions

1. 1

   Boil the spaghetti for 12 minutes or according to the package instructions until al dente. Meanwhile, heat the oil in a large skillet, add the leeks and chili and cook for 5 minutes. Add the garlic, peas, lemon zest and lemon juice, then cook for a few more minutes.

2. 2

   Drain the pasta, then add it to the skillet together with ¼ cup of pasta water and the crab, mixing everything to an even coating. Serve in shallow plates.