The finished recipe. Crab, Chilli and Lemon LinguineIngredients 1 to 6. 120 g White crab meat (Cooked, as sold.). 70 g dry Linguine (Dry weight. Cooked, it is about 2.2 times heavier.). 2 tsp (8 g) Olive oil. 2 cloves, about 6 g Garlic. One, deseeded and chopped fine Fresh red chilli. 80 g Cherry tomatoesIngredients 7 to 10. Of a whole lemon Lemon zest. Half of it Lemon juice. A handful, chopped Fresh parsley. For the water SaltStep 1. Cook the linguine in well-salted water for a minute less than the packet says, and keep a mug of the water.Step 2. Meanwhile warm the oil with the garlic and chilli over a low heat for two minutes, until the garlic softens without colouring. Add the halved tomatoes and cook for three minutes.Step 3. Take the pan off the heat and stir in the crab, lemon zest and juice.Step 4. Add the drained pasta and a splash of the water, toss for a minute, then the parsley and pepper.
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