375g dried linguine
1 bunch asparagus (or green beans), thinly
200g snow peas, thinly sliced lengthways
2 tbsp extra virgin olive oil
1 long red chilli, seeded, thinly sliced
1 garlic clove, thinly sliced
250g fresh crab meat
¼ cup lime juice
½ cup coriander leaves
micro herbs and lime wedges, to serve
Cook linguine in a large saucepan of salted boiling water, following packet directions or until al dente.
Add asparagus and snow peas in the last 2 minutes of cooking. Drain well. Transfer to a large bowl.
Meanwhile, heat oil in a small frying pan over medium heat. Add chilli and garlic and cook, tossing, for 1 minute or until heated through. Pour over hot linguine. Add crab meat, lime juice and coriander. Toss to combine. Divide among serving bowls. Top with micro herbs and serve with lime wedges.