Crab Tagliarelle
from The Shooting Gazette

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Ingredients:

• 250g Tagliarelle pasta or other wide pasta 
• 500g Crab meat cooked - brown and white meat 
• 1 small red chilli, finely sliced and de-seeded 
• Zest and juice of 1 unwaxed lemon 
• Salt and pepper 
• 1 crushed clove of garlic 
• Good glug of quality olive oil 
• 1 tbsp chopped flat leaf parsley

Preparation:

Mix the crab meat, lemon, olive oil, chilli, parsley, garlic, and salt and pepper in a bowl. At this point the mix should be quite loose, add more oil if necessary.

Cover with cling film and set aside. (This can be done in advance and put in the fridge. When you are ready to use the crab mix, take it out of the fridge half an hour before using.)

Bring the water to a rapid boil and add a good amount of salt to the water. Cook the pasta according to the instructions and drain.

Mix in the crab and serve with freshly grated parmesan cheese and a rocket salad.