Method

Add the Linguine to the pan of boiling salted water and cook for 2 minutes less than the instructions say. This makes it lovely and al dente. Stir a couple of times to prevent it sticking together.

In a large frying pan (I often use a wok) heat the olive oil on a medium heat and add the garlic and chilli. Cook for a couple of minutes and then add the tinned dressed crab. Mix well and cook for another minute.

Add the wine and then raise the heat and bubble it away for a minute or so. Remove from the heat.

Now toss in the fresh white crab meat, the parsley and season well with salt and pepper.

Strain the Linguine and add straight to the crab mixture. If it’s a little sticky - use a spoonful or two of the pasta water to loosen it.

Stir well and serve with a good sprinkle of chopped parsley.

Sprinkle over the parmesan if you fancy, not everyone wants or thinks the parmesan goes - but I love it!

Drizzle over some more olive oil and serve.