Ingredients 
400g spaghetti or linguine
Olive oil
1 shallot, very finely chopped
2 garlic cloves, minced or very finely chopped
2 red chillies, very finely chopped
150g courgettes, grated
150g white crab meat
10g fresh parsley, finely chopped
1 lemon, zest and juice
Salt
Freshly milled black pepper
Parmesan

Method 
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. Reserve a cup of the pasta water before draining.

To make the chilli crab sauce, put a 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. Add the courgettes to the pan along with some seasoning and increase the heat to high. Cook for 3-5 minutes until the liquid evaporates.

Put the crab and grated lemon zest into the chilli and mix.  Take 120ml of pasta water and mix through half of it.  Taste then season and add a touch of lemon juice.  Check the balance and adjust if necessary.

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.  Add the parsley and a good grind of black pepper and fold through until incorporated.  Check the seasoning and serve with freshly grated Parmesan.