Crab and Samphire Linguine

Serves 4

2tbsp extra virgin olive oil

1 red chilli, deseeded and finely chopped

Small handful parsley, stalks and leaves chopped but kept separate

2 garlic cloves, crushed

Finely grated zest and juice 1 lemon

500g linguine

200g white crab meat

50g butter

200g samphire

Parmesan, to serve

1. Add the olive oil, chilli, parsley stalks, garlic and lemon zest to a large deep frying pan. Cook for 2min until fragrant.

2. Meanwhile, cook the spaghetti in salted boiling water according to pack instructions. Drain, reserving a cupful of pasta water.

3. Add the crab, butter and the juice of the zested lemon to the frying pan and cook for 5min until piping hot.

4. Add the drained pasta, pasta water and samphire to the pan along with plenty of seasoning. Toss for 2min to combine.

5. Serve with parmesan, if you like.