SQUID INK SPAGHETTI WITH CRAB AND CHILLI
300g squid ink spaghetti
250g cooked crab meat
3Tbsp olive oil
Half small onion finely chopped
2 cloves garlic finely chopped
2 long red chillies deseeded and finely chopped
120ml dry white wine
Large handful flat leaf parsley finely chopped
Cook the pasta in lightly salted boiling water to the packet instructions.
Meanwhile, heat oil in a large frypan on a medium heat. Add onion, garlic and chilli and cook gently until softened.
Add the wine and cook for a minute before adding half of the crab meat. Stir and cook for two minutes.
Add the cooked, drained spaghetti along with the parsley and the remaining crab. Season to taste with sea salt.
Serve with lemon cheeks and freshly ground black pepper.