Languine with chilli, and crab

2 gloves garlic

1 scant tbsp salt

1 large chilli (red)

200g white crab meat

100g brown meat

125ml extra virgin oil

juice and zest of 1 lemon

500g linguine

handfull of chopped fresh parsley

Put on a large pan of water to boil the pasta.

In a large pestle and mortar pulverise the peeled garlic cloves with the salt into a smooth paste. Add the chopped and seeded crab meat, breaking it up gently with the fork, and pour in the oil. Zest the lemon into the mortar then add the juice.

Mix together using a fork. Cook the pasta. Drain and tip into a serving bowl, pouring over the crab sauce. Toss the pasta to coat in the sauce and throw in the chopped parsley, and toss again.

This was not as fantastic as I had expected (or perhapes hoped). For my taste there was a little too much oil, and the flavour of it bebecame over poering in the dish. Should I make this again I'll cut the oil down to 100 ml's and try and find a hotter chilli!!