Spaghettini With Crab, Lime & Chilli

From Bill Granger's bills Sydney Food. This dish relies on the hot pasta to warm the other ingredients, so combine immediately after draining. This works well as a quick weeknight meal. I've made many variations, using only lemon zest and juice, coriander in place of the parsley, omitting the lime and adding Parmesan, etc. . . It's easy and versatile.

• Ready In: 20 mins
• Serves: 2

Ingredients

• 150  g  cooked  crabmeat
• 1  garlic clove, crushed
• 1  small red chili pepper, finely chopped
• 2  limes, juice and zest of
• 1  lemon, juice of
• 1⁄4 cup green onion, chopped
• 1⁄4 cup flat leaf parsley, chopped
• 1  teaspoon sea salt
•  fresh ground black pepper, to taste
• 1⁄4 cup extra virgin olive oil
• 200  g  spaghettini

Directions

1. Combine the crab, garlic, chilli, lime zest, lime and lemon juices, parsley, green onions, salt and pepper in a large bowl. Stir in olive oil to combine. Taste to adjust the seasoning.
2. Bring a large pot of salted water to the boil. Add pasta, stir well and continue boiling, stirring occasionally, until it is al dente, according to the manufacturer's instructions. Drain well.
3. Toss pasta into crab mixture and serve in individual bowls.