Pasta with crab and lemon

ServeS 4

Ingredients:

1 tbsp olive oil

1 large onion, cut into quarters, then finely sliced

sea salt and freshly ground black pepper

2 garlic cloves, finely sliced

grated zest and juice of 1 lemon

handful of fresh flat-leaf parsley

7oz (200g) fresh or canned crabmeat, picked over to remove any shell

12oz (350g) linguine or spaghetti

chili oil, to serve (optional)

Method:

1 Heat the oil in a large frying pan, add the onion and a pinch of salt, and cook over low heat for 5 minutes, until soft. Stir in the garlic and lemon zest and cook for a few seconds more.

2 Stir in the parsley and crabmeat, then season well with salt and lots of pepper. Add lemon juice to taste.

3 Meanwhile, cook the pasta according to package directions, until tender but still firm to the bite. Drain, reserving a small amount of the cooking water. Return the pasta to the pot and toss together with the reserved cooking water. Add the crab sauce, toss again, drizzle with chili oil, and serve.

Cook’s Notes:

Fresh crabmeat has a taste far superior to canned. If you are using canned crabmeat, make sure to drain it well.

Pasta with crab and lemon