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

Lemon cheeks



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.

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