Crab with Spaghetti, Chilli, Spring Onions, Lemon and Parsley

You need predominantly white crab meat for this dish but up to 10 or 15% dark meat is OK. Assemble on to a dish, season with a squeeze or two of lemon juice and a little salt and put to one side.

Top and tail the spring onions, remove the outer skin and chop into ¼ inch ½ cm slices. Cut the chilli(s) into two lengthwise, strip out the seeds and discard, and then chop finely. Discard the stalks from the parsley and chop.

Put the spaghetti into boiling water and simmer for ten minutes or so until cooked. Drain and re-add to the saucepan.

Meanwhile, soften the chilli in three tablespoonfuls of olive oil over a medium heat for three or so minutes. Add the spring onions for a couple of minutes and then add the crab and cook until just hot, then take off the heat.

When the spaghetti is ready stir in the crab mixture and chopped parsley, season with a little salt, sprinkle over a little good olive oil and serve  Zoom  .