Pasta: Linguine With Chile, Crab, and Watercress

By myriamradia

Ingredients

• 1 1/2 teaspoons sea salt
• 1 large red chile, seeded and chopped
• 11 oz canned or frozen (defrosted) precooked crabmeat
• 1/3 cup extra-virgin olive oil
• Juice and zest of 1 lemon
• 1 package (16 oz) linguine
• Handful fresh parsley, chopped
• Handful watercress leaves, torn

Preparation

Step 1

1. Boil 5 quarts water. With a mortar and pestle, grind garlic and salt into a smooth paste (or mix in a bowl). Add chile and crush until mixture is tinged red. Add crabmeat, breaking it up gently. Pour in oil. Add lemon juice and zest. Beat with a fork. Boil pasta according to package directions until al dente and drain. Top with crab sauce and toss. Add parsley and watercress. Toss again.
The skinny
648 calories per serving, 20 g fat (3 g saturated fat), 88 g carbs, 29 g protein