Linguine with Chile, Crab, and Watercress

• 1 clove garlic, peeled and minced
• 1 1/2 tsp sea salt
• 1 large red chile, seeded and chopped
• 11 oz canned or frozen (defrosted) precooked crabmeat
• 1/3 cup extra-virgin olive oil
• Juice and zest of 1 lemon
• 1 package (16 oz) linguine
• Handful fresh parsley, chopped
• Handful watercress leaves, torn

1. Boil 5 quarts water.
2. With a mortar and pestle, grind garlic and salt into a smooth paste (or mix in a bowl).
3. Add chile and crush until mixture is tinged red.
4. Add crabmeat, breaking it up gently.
5. Pour in oil.
6. Add lemon juice and zest.
7. Beat with a fork.
8. Boil pasta according to package directions until al dente and drain.
9. Top with crab sauce and toss.
10. Add parsley and watercress.
11. Toss again.

clove garlic, salt, red chile, crabmeat, extravirgin olive oil, lemon, linguine, handful fresh parsley, handful

Taken from www.epicurious.com/recipes/food/views/linguine-with-chile-crab-and-watercress-230196 (may not work)