Crab & lemon spaghetti

• spaghetti↗350g g

  or linguine

• garlic clove↗1
• ½-1 fresh red chilli
• pack flatleaf parsley↗20g g
• can crabmeat↗170g g
• 3 tbsp lemon olive oil↗ tbsp
• half a glass of white wine

Step-by-step instructions

1. 1

   Bring a large pan of salted water to the boil, feed in the spaghetti and cook for the time it says on the pack, stirring a couple of times to stop it sticking.

2. 2

   Peel and finely chop the garlic; halve, seed and finely chop the chilli. Roughly chop the parsley. Open the can of crab meat and tip the contents into a sieve. Drain well.

3. 3

   Heat 2 tbsp of the oil in a large frying pan, add the garlic and chilli and fry for 1 minute. Tip the crab meat into the pan with the wine, season with salt and pepper and heat through for a minute or so, stirring.

4. 4

   Drain the pasta, return it to the pan and tip in the crab mixture, the last tablespoon of oil and the parsley. Toss everything together and serve.