Preparation

• 1
  Separate the white crab meat from the brown.
• 2
  Deseed and finely slice the chilli, peel and finely chop the clove of garlic and then trim and finely chop the spring onions. Quarter the tomatoes.
• 3
  Cook the linguine until al dente, according to the instructions on the packet. Drain, keeping a little of the cooking water, and return to the pan.
• 4
  Meanwhile, in a wok, heat the olive oil and gently saute the chilli, garlic and spring onions for 2 minutes. Add the tomatoes and cook for a further 2 minutes.
• 5
  Stir in the brown crab meat; add a splash of the pasta cooking water if necessary.
• 6
  Stir the mixture into the linguini and heat through. Add the cream, stir well and season with salt and black pepper.
• 7
  Spoon the pasta into 2 bowls then top each with the white crab meat. Garnish with finely chopped parsley leaves and serve immediately.