Crab & chilli linguine with basil and lemon

All this week our cooks are proving that LESS time in the kitchen doesn't have to mean LESS tasty. James Tanner is kicking things off with his 15-minute crab and chilli linguine.

Serves 2Prep: 10 minutesCook: 10 minutes

Ingredients:180g fresh linguine60ml olive oilZest and juice of 1 lemon1 1/2 red chillies (bird’s eye), finely chopped120g white crab meat (good quality drained tinned or fresh)15g (handful) of basil leaves, torn2 spring onions, cut on the angle into slicesCrushed sea salt and freshly ground black pepper

Method:

• 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 a splash of the pasta water and set aside.

• Put the olive oil, lemon zest and chopped chillies into a frying pan and place over a gentle heat until it begins to sizzle

• Add the lemon juice. Add the linguine, the crab meat and a splash of pasta water and toss gently for 1–2 minutes to warm the crab through.

• Fold in the torn basil, sliced spring onion and season with crushed sea salt and freshly ground black pepper. Spoon into warmed serving bowls.