100g gluten free linguine

1 tbsp olive oil

1 tbsp garlic infused oil

2 tbsp lactose or dairy free cream

100g tub white crabmeat

handful rocket, chopped, plus extra leaves to serve

zest ½ lemon

Juice ½ lemon

1 tbsp toasted pine nuts



Cook the gluten free linguine following pack instructions, reserving a little cooking liquid before you drain it.

Meanwhile, heat the lactose or dairy free cream, crabmeat, chopped rocket, garlic infused oil and lemon zest, and gently heat through.

Tip in the cooked gluten free pasta and a little cooking liquid to help the sauce coat the pasta.

Season and give everything a stir. Sprinkle with the pine nuts and remaining rocket leaves.

Recipe adapted from: Good Food

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