Linguine with Chilli, Crab and Watercress

• 2 cloves garlic
• 1 scant tablespoon Maldon or other sea salt
• 1 large red chilli
• 2 pounds 11 ounces undressed crab, to give you 7 ounces white meat and 4 ounces darker meat
• 1/2 cup extra virgin olive oil
• Juice and zest of 1 lemon
• 1 pound linguine
• Handful fresh parsley, chopped
• Handful watercress leaves, roughly torn

1. Put a large pan of water on to boil for the pasta.
2. In a large pestle and mortar pulverize the peeled garlic cloves with the salt, so that it makes a smooth paste.
3. Then add the chopped and seeded chilli and crush again until you have a gloriously red-tinged mixture.
4. Tip in the crabmeat, breaking it up gently with a fork, and pour in the oil.
5. Zest the lemon into the mortar and then add the juice.
6. Using a fork, beat well to mix, and then you are ready to cook your pasta.
7. So do so, and then drain the pasta and tip into a warmed serving bowl.
8. Immediately pour over the crab sauce and toss the pasta about in it, then throw in the parsley and watercress and toss again.

garlic, salt, red chilli, undressed crab, extra virgin olive oil, lemon, linguine, handful fresh parsley, handful

Taken from www.cookstr.com/recipes/linguine-with-chilli-crab-and-watercress (may not work)