350g dried linguini or angel hair pasta
Zest of 1 lemon
Six cloves of garlic
300g fresh crab meat
60g parmesan, finely grated
Flat leaf parsley, for garnish
Finely chopped red chilli, optional
Fill a large pot with water and bring to the boil. Add the dried pasta and cook al dente. Remove the pasta and rinse in cold water to stop the cooking. Reserve 100ml of the pasta water. In a large sauté pan over medium heat, cook the butter, zest, garlic and crab until the garlic starts to sizzle. Add the pasta to the pan and toss a few times. Add the pasta water and a little sea salt to taste. As the pasta starts to heat through, add a small handful of the parmesan. Toss a few more times. Divide the pasta into bowls and top with the remainder of the cheese. Garnish with chopped parsley and chilli if using.
Serves 6 as an entrée.