Jersey Crab Linguine with Garlic and Chilli

Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente, reserving about 1 cup of pasta water before draining.

While the pasta is cooking, heat the olive oil in a large frying pan over medium heat. Add the garlic and chilli and cook for 1-2 minutes, until fragrant, being careful not to burn the garlic.

If using, add the white wine to the pan and let it simmer for a minute, allowing the alcohol to evaporate.

Add the Jersey crab meat to the pan and gently heat through for 2-3 minutes, stirring occasionally. Be careful not to overcook the crab, as it will become tough.

Stir in the lemon zest and juice, and chopped parsley.

If using, stir in the Jersey cream. Reduce heat to low and simmer gently for a minute.

Add the cooked linguine to the pan with the crab mixture. Toss to coat, adding a little of the reserved pasta water if needed to create a light sauce.

Season with salt and pepper to taste.

Serve immediately, garnished with extra parsley and a wedge of lemon, and perhaps a drizzle of Jersey olive oil.