Why splash out on the fresh version, when tinned crab can taste this good?

Serves: 4
Time: 15 mins
Calories per serving: 490
Fat per serving: 14g

350g linguine
2x170g tins crab meat in brine
1 red chilli, deseeded and finely chopped
zest and juice of 1 lemon
2tbsp chopped fresh flat leaf parsley
2 garlic cloves, crushed
3tbsp olive oil

1. Cook the linguine in plenty of salted boiling water, until 'al dente'. Drain and return to the pan.
2. Meanwhile, tip the crab, with its brine, into a bowl. Stir in the remaining ingredients and season with salt and freshly ground black pepper.
3. Stir the crab mixture into the drained pasta and return to a low heat, stirring gently, until most of the liquid has been absorbed by the pasta. Serve immediately.

Tip: The dish can also be made using tuna tinned in olive oil. Don't drain fish, as the oil makes for a tastier sauce.

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