200-300 g fresh crab meat
300-400 grams spaghetti, linguine, tagliatelle
3-4 tomatoes, peeled, de-seeded and diced
2 cloves garlic, crushed
1 small red chilli, seeded and finely diced
Extra-virgin olive oil
2 tablespoons chopped parsley
salt, pepper and lemon wedges
1. Bring a large saucepan of salted water to a rapid boil, then add the spaghetti. Cook for the recommended time with the water constantly at a rolling boil – usually 11-12 minutes.
2. While the pasta is cooking, gently heat a small amount of EVOO in a non-stick fry pan, and sweat the garlic, tomatoes and chilli for 3-4 minutes. Add the crab meat and warm through.
3. When the pasta is cooked, drain it. Add to the crab meat. Season with salt and pepper. Sprinkle over the parsley. Serve with lemon wedges.