This quick and satisfying pasta dish is full of goodness and flavor.
2 garlic cloves, peeled
1 scant tbs. Maldon or other sea salt
1 large red chili
2 lbs. undressed crab meat
1/2 cup extra-virgin olive oil
juice and zest of 1 lemon
1 lb. linguini
handful fresh parsley, chopped
handful watercress leaves, roughly torn
Put a large pot of water on to boil.
With a pestle and mortar pulverize the garlic with the salt to make a smooth paste. Add the chili and crush again. Tip in the crab meat and olive oil, then mix gently.
Salt the pasta water and cook the pasta according to the package directions. drain and tip into a large bowl. Add the crab mixture, parsley and watercress. Toss and serve.
Serves 6 as a starter or 4 as a main course.
Cooking with Nigella 