This fresh and light pasta dish really makes the best of both the pasta and the crab. Make sure you use a decent fresh egg linguine - or if you can, make it yourself!
- 150g fresh linguine
- 170g tin white crab meat, drained
- Juice of 1 lemon
- 1 red chilli
- 1 garlic clove
- Small handful freshly chopped parsley
- Olive oil
- Salt and pepper
Cook the linguine in boiling salted water according to packet instructions until al dente.
Mince the garlic clove. Slice the chilli in half, remove the seeds with the back of your knife and finely dice the flesh.
Heat a little oil in a frying pan. Add the garlic and chilli and cook for a couple of minutes until fragrant. Add the crab meat and lemon juice. Stir to coat the crab in the hot chilli oil.
When the pasta is cooked, drain and add to the pan with a few tbsp. of the pasta water. Stir to combine, then add the parsley and stir through the pasta. Pile onto plates.