Crab & Lemon Spaghetti - cooking recipe

Ingredients

12 ounces spaghetti or 12 ounces linguine
1 garlic clove
1 red chili pepper, deseeded
1 tablespoon flat leaf parsley
6 ounces crabmeat
2 tablespoons olive oil
1 tablespoon lemon juice
7 tablespoons white wine
salt and pepper

Preparation

Bring a large pan of salted water to the boil, feed in the spaghetti and cook for the time it says on the pack, stirring a couple of times to stop it sticking.
Peel and finely chop the garlic; finely chop the chili. Roughly chop the parsley. Open the can of crab meat and tip the contents into a sieve. Drain well.
Heat 2 tbsp of the oil in a large frying pan, add the garlic and chili and fry for 1 minute.
Tip the crab meat into the pan with the wine and lemon juice, season with salt and pepper and heat through for a minute or so, stirring.
Drain the pasta, return it to the pan and tip in the crab mixture, the last tablespoon of oil and the parsley.
Toss everything together and serve.