Crab, Tomato And Balsamic Vinegar Linguine - cooking recipe

Ingredients

1 tablespoon olive oil
200 g cherry tomatoes, halved
4 green onions, finely chopped
3 garlic cloves, finely chopped
4 tablespoons balsamic vinegar
1/2 teaspoon sugar
200 ml fish stock, hot
200 g pasta, cooked
squeeze lemon juice
1 cup crabmeat
2 tablespoons low-fat cream cheese
1 tablespoon chopped fresh dill
lemon wedge, to garnish

Preparation

Heat the olive oil in a saucepan, add the cherry tomatoes, spring onions and garlic and fry for 4-5 minutes, or until softened.
Add the balsamic vinegar and simmer for 3-4 minuutes. Add the sugar and fish stock and boil for 4-5 minutes, or until the liquid has reduced slightly.
Add the cooked pasta, lemon juice and crabmeat and stir. Heat gently for 1-2 minutes. Remove from the heat and stir in the cream cheese and dill.
Spoon into serving bowls, garnish with lemon wedges and serve.