Ingredients

The following ingredients have 4 Servings
  • 400 g konjac pasta (fettuccine shape )
  • 1 tsp unsalted butter
  • 100 g baby spinach
  • 170 g garlic-and-herb soft cream cheese ((store-bought))
  • 100 g crab meat ((store-bought))
  • 2 TB double cream
  • 1 tsp Sriracha hot sauce
  • pinch dried chili flakes
  • salt and freshly ground black pepper
  • small handful curly-leaf parsley (chopped to garnish)
  • 1 lemon (finely grated zest)

Instruction

  • Remove the konjac pasta from its packaging and rinse very well under cold, running water. Do not be alarmed by the strange smell – just keep rinsing. Place the pasta into a pan of hot water and simmer on low for several minutes.
  • In the meantime, melt the butter in a large pan or wok and cook the spinach over moderate heat until it completely wilts. Use your spatula to 'chop' up the cooked spinach.
  • Add the cream cheese, crab meat, double cream, Sriracha and chili flakes to the pan and mix well to combine as it warms through.
  • Drain the noodles in a colander or sieve, then add to the pan of creamy crab mixture. Mix well to combine and season with salt and freshly ground black pepper.
  • Divide between two warm bowls and generously garnish with the finely chopped parsley and the finely grated zest of lemon.