METHOD
Heat the oil in a high sided frypan over low-medium heat. Add the garlic and chilli. Cook very gently – you do not want the garlic to brown.
Cook the pasta in plenty of boiling salted water until al dente.
Just before the pasta has finished cooking, add the crabmeat to the oil. Cook for 1 minute.
Lift pasta out of the water using tongs (reserving the cooking water) and add to the frying pan with the crab. Add all the herbs, the lemon zest and juice, and the butter and toss well to coat in the sauce, adding a little of the reserved pasta cooking water if necessary to give a creamy consistency.
