Crab And Zucchini Linguine - cooking recipe

Ingredients

250 g crabmeat (2-3 blue manna crabs)
4 zucchini (small)
1/4 cup olive oil
1 tablespoon garlic (minced)
2 red chilies (deseeded and finely sliced down the length of the chilli)
salt (to taste)
pepper (to taste)
500 g fresh linguine
2 tablespoons parsley (roughly chopped)
2 tablespoons lemon juice
1 lemon (cut into wedges, to serve)

Preparation

Pick through the crab meat to ensure there is no shell.
Finely shred the zucchinis or either coarsely grate them or use a mandolin to slice.
Add the olive oil to a wide pan and add the shredded zucchini and cook for a couple of minutes over a high heat until they collapse but have not coloured.
Add the garlic and chillies and cook for a couple of minutes longer.
Season well with the salt and pepper and fold through the crab meat.
Meanwhile cook the linguine in salted water - this should not take more than 2 minutes.
Lightly drain the linguine and then mix through the crab mixture.
Fold through the parsley and lemon juice and then serve with the lemon wedges.