- 350g spaghetti or linguine
- 1 garlic clove
- ½-1 fresh red chilli
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 20g pack flatleaf parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 170g can crabmeat
- 3 tbsp lemon olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- half a glass of white wine
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.
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.
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.
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.