Crab paired with the heat of chilli and the freshness of lemon juice and zest, is what makes a pretty incredible pasta dish. You can buy crab meat quite easily nowadays and for a speedy supper it does save you the hassle of buying a crab, cooking it and then tearing out its insides. Hey, I’m all for shortcuts if you can take them!
Serves 4 
25mins 10 oz spaghetti or linguine
3 tbsp olive oil
3 garlic cloves, peeled and finely chopped
1 tsp dried chilli flakes
2 x 14oz tins of chopped tomatoes
2.5 fl oz white wine
5oz cooked white crab meat
3 tbsp single cream
Grated zest and juice of 1 lemon
1 heaped tbsp capers, drained and rinsed
Good handful of flat-leaf parsley, chopped, to garnish
Extra virgin olive oil, to drizzle
Sea salt
300g spaghetti or linguine
3 tbsp olive oil
3 garlic cloves, peeled and finely chopped
1 tsp dried chilli flakes
2 x 400g tins of chopped tomatoes
75ml white wine
150g cooked white crab meat
3 tbsp single cream
Grated zest and juice of 1 lemon
1 heaped tbsp capers, drained and rinsed
Good handful of flat-leaf parsley, chopped, to garnish
Extra virgin olive oil, to drizzle
Sea salt
Large pot
Non-stick frying pan
