My favourite no-cook sauce crab spaghetti

This sauce is luxurious – and with no cooking needed! I recommend you serve alongside spelt or buckwheat spaghetti (300g for 4).

Serves 4

200g mixture of pre-cooked brown and white crabmeat

1 medium-hot red chilli, core and seeds discarded, finely chopped

1 garlic clove, peeled and crushed to a paste

6 tbsp extra virgin olive oil

4 tbsp lemon juice

2 heaped tbsp coarsely chopped flat-leaf parsley, plus extra to serve

sea salt, black pepper

•  Combine all the ingredients for the sauce in a large bowl.

•  Cook the pasta according to the packet instructions. Drain then toss with the sauce.

•  Serve scattered with a little more parsley.