The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
30g pitted green olives(Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
-
100g white crab meat (Crustaceans)(white crab meat)
- 1 unwaxed lemon
- 40g rocket
- 110g baby tomatoes
-
2 tbsp sundried tomato paste(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 4 garlic clove
- 70g samphire
-
120g brown rice casarecce pasta (Soya)(Brown rice flour 100%)
-
1 tbsp chilli paste(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
Allergens
Contains:
Crustaceans
May Contain:
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 153Kcal | 523Kcal |
| 638kJ | 2189kJ | |
| Fat | 7.0g | 24g |
| of which saturates | 0.9g | 3.2g |
| Carbohydrates | 17g | 59g |
| of which sugars | 2.0g | 7.0g |
| Protein | 5.5g | 19g |
| Salt | 0.8g | 2.7g |
| Fibre | 2.4g | 8.3g |
Ingredients
Ingredients
-
120g brown rice casarecce pasta (use half) (Soya)(Brown rice flour 100%)
-
1 tbsp chilli paste (use half)(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
-
30g Pitted Kalamata Olives (use half)(Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 unwaxed lemon (use half)
-
100g white crab meat (use half) (Crustaceans)(white crab meat)
- 110g baby tomatoes (use half)
- 4 garlic clove
- 40g rocket (use half)
- 70g samphire (use half)
-
2 tbsp sundried tomato paste (use half)(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
Allergens
Contains:
Crustaceans
May Contain:
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 162Kcal | 578Kcal |
| 679kJ | 2419kJ | |
| Fat | 8.2g | 29g |
| of which saturates | 1.1g | 3.9g |
| Carbohydrates | 17g | 61g |
| of which sugars | 2.0g | 7.2g |
| Protein | 5.6g | 20g |
| Salt | 0.77g | 2.7g |
| Fibre | 2.3g | 8.3g |
Prep in 10
Low sat fat
Wild Crab Casarecce with Samphire & Olive Salad
Dine like you're in a seaside Italian restaurant with this seafood dish, made even special by our new brown rice tagliatelle. Sustainably-sourced crab meat is the star of the show, tossed with plenty of garlic and a pinch of fiery chilli. On the side? A peppery rocket salad with black olives.
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a medium saucepan, a large frying pan, a large bowl, a measuring jug, a sieve & a grater
Prep time
- Finely slice the garlic. Zest half the lemon then quarter. Halve the tomatoes. Roughly chop the olives, add to the large bowl along with the rocket
Build the dish
- Bring the medium saucepan filled with salted water to a boil. Once boiling, add the casarecce to the saucepan and boil for 13-15 mins. Add the samphire in the final 3 mins of cooking, then drain together
Make the crab sauce
- Meanwhile, add the garlic to a large frying pan with 2 tbsp oil. Sizzle over medium heat for 2-3 mins until starting to colour. Add half the chilli paste and sundried tomato paste. Cook for 2-3 mins, until the tomatoes are soft. Stir in the crab meat then add 150ml water (75ml for 1 person) and simmer for 4-5 mins, until the sauce is thick
Last bits
- In the large bowl, toss the salad together with a squeeze of lemon
- Add the samphire and cooked pasta to the crab sauce. Toss together until warmed through, add a splash of water if the sauce looks dry
- Finish with a squeeze of lemon juice and season to taste
Plate up
- Share the crab casarecce between bowls. Sprinkle over the lemon zest and serve the salad alongside. Garnish with any remaining lemon wedges
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