Bring large pan of slated water to the boil and add the linguine. Stir well to avoid it sticking.
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Step 2
Add 3 tbsp of olive oil with the chilli and garlic in a pan that will hold the pasta, too. cook the chilli and garlic gently until they sizzle, then turn up the heat and add the white wine. Simmer until the wine and oil come together, then add the brown crabmeat whilst the pan is off the heat. Use a spatula to mash it into the olive oil to make a thick sauce.
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Step 3
Taste a strand of linguine- it should have a slight bite. When its ready, turn off the heat. Place the sauce on a low heat and lift the pasta out of the water with tongs.
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Step 4
Off the heat, add the white crabmeat and parsley to the pasta, with a sprinkle of sea salt. Stir everything together and taste for seasoning. Add a small squeeze of lemon and serve immediately.