Читать книгу Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’ - Antoinette Savill, Antoinette Savill - Страница 54

Fresh or frozen crab is always available in good supermarkets so you can serve this pasta any time of the year with a tossed green salad, or stir-fried sugar-snaps and dwarf (green) beans.

Serves 4

2 orange peppers, cored and seeded

375g/12½oz/4½ cups of corn and parsley (GF) fettuccini

1 tablespoon of olive oil

1 clove of garlic, peeled and chopped

1 bunch of spring onions (scallions), trimmed and sliced

1 mild red chilli, seeded and chopped

2 stems of lemon grass, trimmed and finely chopped

455g/16oz/2½ cups of fresh or frozen prepared crab meat

Salt and freshly ground black pepper

The juice of 1 lemon

200ml/7fl oz/¾ cup of coconut cream

Extra oil

1 tablespoon finely chopped coriander (cilantro) leaves

First, finely slice the peppers. Then cook the pasta following the packet’s instructions in boiling salted water. Meanwhile, heat the oil in a wok and stir-fry the peppers until slightly softened, then add the garlic, onions, chilli and lemon grass and cook for a couple of minutes. Stir in the crab meat and season with salt and pepper. Mix in the lemon juice and then the coconut cream.

Bring to the boil and remove from the heat.

Drain and refresh the pasta under hot water and then return to the pan. Toss in extra oil, salt and pepper.

Serve the pasta immediately on hot plates with the crab cream and sprinkle with coriander (cilantro) leaves.