1tbsp olive oil
2 garlic cloves, finely chopped
1 red chili, deseeded and finely chopped
200 g brown crabmeat
200 g white crabmeat
400 g cherry tomatoes
Small bunch of basil, roughly chopped
Extra virgin olive oil, to finish
Salt and pepper to taste
Cook the pasta in a large pan of salted boiling water until al dente.
Meanwhile, heat the olive oil in a frying pan over a medium-low heat and fry the garlic and chili for a couple of minutes until soft by not coloured. Add the zest of half a lemon and the juice of all of it, and then stir in the brown crabmeat.
Drain the pasta, reserving a few spoonfuls of the cooking water, and toss with the sauce, along with the white crabmeat, tomatoes and basil. Add the extra water if the dish seems a little dry. Season to taste, and divide between bowls.
Drizzle each bowl with a little extra virgin olive oil, and serve immediately.