Tagliatelle With Crab, Cherry Tomatoes, Garlic and Chili

1. 1

   Pour the olive oil into a deep, heavy-based frying pan - it should be 1/4in deep in the pan.

2. 2

   Heat the olive oil.

3. 3

   Add the garlic and whole chili.

4. 4

   Allow the garlic and chili to infuse for 3 minutes or so, then remove and discard the chili.

5. 5

   Stir in the tomatoes and simmer for 10 minutes, until they start to soften and oil takes on a golden orange hue.

6. 6

   Bring a large pan of salted water to the boil.

7. 7

   Add the tagliatelle and cook for 3 minutes until al dente; drain and return to the saucepan.

8. 8

   Mix the crab with the tomato mixture over a medium heat and cook briefly, stirring gently, until just warmed through.

9. 9

   Season with salt and freshly ground pepper.

10. 10

    Add the sauce to the tagliatelle and stir off the heat for 1-2 minutes.

11. 11

    Season with salt and freshly ground pepper, add a squeeze of lemon juice and a little of the parsley and serve at once, topping each portion with a further sprinkling of parsley.

* Per serving · 4 servings · Values may vary.