Ingredients
400g linguine 
4 tbsps olive oil 
1 shallot, very finely chopped 
2 garlic cloves, minced or very finely chopped 
1-2 red chillies, very finely chopped (depending on how spicy you would like it) 
150g white crab meat 
50g brown crab meat 
10g fresh parsley, finely chopped 
½ lemon, juiced 
Salt 
Freshly milled black pepper 
50g breadcrumbs 

Bring a large pan of heavily salted water to the boil and when boiling add your pasta and cook according to package instructions, usually around 10 minutes for dried and 2-3 minutes for fresh. 

To make the chilli crab sauce, put 2 tbsp of the olive oil into a pan over a medium heat and when hot, add the shallot, garlic and chillies and cook for 3-5 minutes until soft and without colour. 

Put the brown crab into the pan with the chilli mix and stir through.  Take 120ml of pasta water and mix through.  Add another 120ml of pasta water and a tbsp of live oil, vigorously stir through and season.  Leave the sauce bubbling while the pasta cooks. 

Take an additional 120ml of pasta water and put to one side. 

In another pan, put the breadcrumbs, a sprinkling of salt and the last tbsp of olive oil and cook until golden. 

Using tongs or a pasta spoon, transfer the pasta into the chilli crab pan, don’t worry about the extra water dripping into the pan.  Using tongs, thoroughly mix the chilli mix through the pasta.  Add the parsley and white crab and the lemon juice.  Give a good grind of black pepper and fold through until incorporated and season to taste. 

Serve with the breadcrumbs over the top.