Crab Linguine

Bring a large pan of water to the boil and add a generous pinch of salt. Add the linguine and cook according to the pack instructions until al dente.

Meanwhile, heat the chilli oil in a large pan over a low heat and add the garlic, cook for 2-3 minutes, stirring frequently, until softened but not coloured.

Add the cherry tomatoes and cook for 4-5 minutes until softened then crush with the back of a wooden spoon to release the juices.

Add the brown crab meat to the pan, along with a splash of the pasta cooking water and stir to create a silky sauce.

Once the pasta is cooked, use a pair of tongs to lift the pasta from the cooking water and into the pan with the crab sauce. Stir to coat the pasta, adding a little more pasta water if needed.

Remove from the heat and stir in the white crab meat, semi fresh parsley and lemon juice. Season with salt and pepper to taste.

Divide between 2 bowls and serve immediately drizzled with a little extra chilli oil, if liked.