Crab, Tomato And Balsamic Vinegar Linguine

• 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

1. Heat the olive oil in a saucepan, add the cherry tomatoes, spring onions and garlic and fry for 4-5 minutes, or until softened.
2. 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.
3. 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.
4. Spoon into serving bowls, garnish with lemon wedges and serve.

olive oil, cherry tomatoes, green onions, garlic, balsamic vinegar, sugar, fish stock, pasta, lemon juice, crabmeat, lowfat cream cheese, dill, lemon wedge

Taken from www.food.com/recipe/crab-tomato-and-balsamic-vinegar-linguine-467798 (may not work)