This a lovely quick supper dish, full or gorgeous flavours – Serves 4

2 tbsp salt

2 tsp olive oil

50g butter

4 fat garlic cloves, chopped

2 red chilli, finely sliced

4 spring onions, sliced including the green parts

20g parsley (plus extra for garnish) chopped

200ml white wine

6 tomatoes, roughly chopped

400g of dry linguine

300g white crab meat (a mix of tinned and fresh is fine)

1 lemon, zested and juiced

20g Grand padano cheese (optional)

For the pasta, bring 4 litres of water to the boil with 2 tbsp of salt. It should taste like the sea.

In a large sauté or frying pan (large enough to add your pasta at the end) put a splash of olive oil add the butter and when it’s melted over a low heat add the garlic and chilli and cook for a few minutes being careful not to let it burn. Then add the spring onions and parsley, cook for a couple more minutes.

Turn the heat up and add the wine and reduce until it becomes almost like an emulsion. Add the tomatoes and cook until they start to break down. (8mins)

Meanwhile add linguine to the water and cook according to the pack instructions. When cooked make sure you reserve about 50ml of the salty water to add to your sauce and drain the pasta

Finally add the crab, lemon zest and juice, parsley and pasta water to the garlic and chilli mixture Stir through the pasta making sure it’s all coated and sprinkle with the cheese