Crab and Courgette Linguine with Basil, Lemon & Chilli

Serves 4

Ingredients:

6 baby courgettes, halved lengthwaysDrizzle olive oil, plus extra 2tbspCrushed sea salt and freshly ground black pepperZest and juice of 1½ lemons4 red chillies (bird’s eye), finely chopped350g fresh linguine240g white crab meat, fresh or canned25g (large handful) of basil leaves, torn

Method:

Heat a chargrill pan to medium heat on the hob, toss the courgette halves in a little oil season and place on the pan, cook for 2-3 minutes both sides until coloured and just tender, whilst the courgettes are cooking start the crab linguine.

Put the 2bsp olive oil, lemon zest and chopped chillies into a small pan and place over a gentle heat until it begins to sizzle. Remove from the heat and set aside.

Bring a large saucepan of salted water to the boil. Add the linguine and cook according to the packet instructions (about 4 minutes). Drain well, reserving some of the pasta water then rinse with boiling water and set aside.

Tip the chilli and lemon oil into the pan that the linguine was cooked in. Add the lemon juice and cook over a medium heat until sizzling. Return the linguine, a little of the reserved pasta water and add the crab meat. Toss gently for 1–2 minutes to warm the crab through.

Fold in the basil and season with crushed sea salt and freshly ground black pepper. Spoon into warmed serving bowls and top with chargrilled courgette.