Crab Linguine with chilli and cherry tomatoes

Method

1. Cook the pasta in a large pot of boiling salted water until al dente. Reserve a little of the cooking water.

2. While the pasta is cooking, heat a little olive oil in a frying pan over a medium high heat.

3. Add the garlic and chilli to the hot and oil and stir around the pan for a minute or two, enough for the garlic to become fragrant but not long enough for it to burn.

4. Add the cherry tomatoes to the pan and cook for another two minutes. Add the wine to the pan and let it simmer down. Turn the heat down a little and season with sea salt, black pepper and the zest of ½ lemon.

5. Add the crabmeat, half the chopped parsley and 2 tbsp of the reserved pasta water. Finely pour in the cream and let the whole lot simmer for around 5 minutes. Check the seasoning, it may need a pinch more sea salt.

6. Add the drained Linguine to the frying pan and toss everything together along with the grated parmesan. Garnish liberally with the rest of the chopped parsley and a final crack of black pepper.