Instructions: Get the fishmonger to kill the crabs for you.

In a saucepan large enough to hold both bring enough water to the boil to cover the crabs.

Boil gently for 20 minutes then remove from the water and leave to cool.

Remove the claws and legs.

Break the bodies open carefully.

Remove the brown meat from inside the shell and transfer along with any juices to a bowl. Remove the white meat from the claws and legs and add to the brown meat in the bowl.

Mix together.

Add the chilli and most of the chopped parsley the lemon juice and crushed garlic to the crab mixture.

Stir in the olive oil.

This sauce should be quite liquid.

Cook the linguine in a generous amount of boiling salted water then drain thoroughly.

Stir into the crab sauce but do not reheat.

Serve sprinkled with the remaining chopped parsley and a generous amount of extra virgin olive oil.

Serves 10

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