Simple Crab, Chilli & Lemon Spaghetti

Boil a kettle

Trim the asparagus, discarding the woody ends

Chop the asparagus tips away from the stalks and set aside

Roughly chop the stalks

Add the spaghetti to a pot of boiled water with a generous pinch of salt and bring to the boil over a high heat

Once boiling, cook for an initial 4-5 min 

After 4-5 min add the chopped asparagus and cook for a further 4-5 min or until tender with a slight bite

Once cooked, drain and reserve a cup of the starchy cooking water 

While the pasta is cooking, cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Peel and finely chop (or grate) the garlic

Separate the white crab meat from the brown crab meat with a spoon (you'll use the white meat at the end!)

Chop the lemon[s] in half 

Chop the parsley finely, including the stalks 

Heat a large pot over a low heat with 3 tbsp [6 tbsp] olive oil 

Once hot, add the chopped chilli (can't handle the heat? Go easy!) and garlic and cook for 3-4 min until starting to soften

Add the Chinese rice wine and give everything a good mix up

Add the brown crab meat with a generous pinch of salt and mix to combine – this is your crab sauce 

Add the drained spaghetti to the crab sauce with 100ml [200ml] starchy pasta water and the juice of 1/2 [1] lemon 

Give everything a good mix up until the sauce begins to stick to the pasta

Tip: Add a splash more starchy pasta water if your sauce is looking a little dry!

Remove the pot from the heat and gently stir through the white crab meat and chopped parsley – this is your crab, chilli & lemon spaghetti

Chop the remaining lemon into wedges