Lucy's Lemon and Caper Zesty dressing
150g white crab meat
1 clove of garlic
Bunch of parsley
1. Cook the linguine and drain, reserving a little pasta water.
2. Meanwhile, heat a frying pan. Add a good drizzle of Lucy's, followed by the garlic and chilli, and fry gently for 2 minutes.
3. Add the crab meat, stir well to combine and heat through. Once the crab is hot, stir through 1 large glug of dressing.
4. Add the cooked, drained linguine to the crab together with enough of the reserved pasta water to coat. Add the parsley and toss through until the pasta is evenly coated in the sauce.