Something like this appears on the menu of every seaside place in Italy.

This is my version.

Serves 2

175g spaghetti (or linguine, or spaghettini)

Extra-virgin olive oil (1-2 tbsp for frying, plus a glug or two more)

Small handful of white breadcrumbs

2 cloves of garlic

Good pinch of dried chilli flakes

125g crab meat (preferably a mix of brown and white)

Juice and zest of 1 lemon, plus extra to serve

Sea salt and black pepper

Big handful of flat-leaf parsley, chopped

Handful of wild rocket

Cook the pasta. (Follow the instructions on the packet, and remember to add lots of salt to the water.) While it’s bubbling away, heat a glug of olive oil in a frying pan and fry the breadcrumbs for 2 minutes with the garlic and chilli until golden brown. Pile in the crab meat and lemon zest, keeping it on the heat just long enough to warm through. Season well, then stir into the pasta with half the parsley, the lemon juice, the rocket and a glug of olive oil.

Season again and serve straightaway, adding a sprinkle of parsley to each bowl. Add more lemon and oil at the table if you see fit.

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