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Crab spaghetti in a bag

The Ultimate Low-fat cookbook, ACP Books

Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Low fat
Course: Lunch, Main
Favourite flavours: Pasta, Seafood

Crab meat is available from fish markets and the seafood section of some major supermarkets.
You will need to use two oven trays for the bags; don’t overcrowd them onto one oven tray.
INGREDIENTS

375g spaghetti
2 cups (520g) bottled tomato pasta sauce
½ cup (125ml) chicken stock
300g cooked crab meat
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon cracked black pepper
METHOD

Cook pasta in large saucepan of boiling water, until almost tender; drain.

Preheat oven to 180°C/160°C fan-forced.

Combine sauce, stock, crab, parsley and pepper in large bowl. Add pasta; mix well.

Place a double layer of baking paper (or foil), cut into 30cm-squares, into small bowl; fill with one sixth of the pasta mixture. Gather corners of paper together above pasta mixture to completely enclose; secure with kitchen string to form a bag.

Repeat step 4 to make a total of six bags.

Place bags on oven tray; bake 15 minutes. Remove string before serving.

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