Linguine with Chilli, Crab and Watercress

1. 1

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

2. 2

   In a large pestle and mortar pulverize the peeled garlic cloves with the salt, so that it makes a smooth paste.

3. 3

   Then add the chopped and seeded chilli and crush again until you have a gloriously red-tinged mixture.

4. 4

   Tip in the crabmeat, breaking it up gently with a fork, and pour in the oil.

5. 5

   Zest the lemon into the mortar and then add the juice.

6. 6

   Using a fork, beat well to mix, and then you are ready to cook your pasta.

7. 7

   So do so, and then drain the pasta and tip into a warmed serving bowl.

8. 8

   Immediately pour over the crab sauce and toss the pasta about in it, then throw in the parsley and watercress and toss again.

* Per serving · 4 servings · Values may vary.

No additional tips available.