Bring a pan of water to the boil, season the water with salt then add the pasta. Cook for 8 minutes, then drain and reserve 100ml of the liquid. This is the pasta stock.
Peel and dice the shallot, garlic and chilli. Pick the crab meat to check for any shell. Zest and juice the lemon. Finely chop the parsley.
Sweat the shallot and garlic in half of the olive oil for 4-5 minutes on a medium heat. Add the chilli then the wine. Reduce the wine by half and then add 2 ladles of the pasta stock.
Add the pasta and toss through. Add the picked crab, parsley and a squeeze of lemon. Check the seasoning and adjust accordingly.
«Always reserve the last bit of the cooking liquer from the pasta. This will help to bind the sauce together. »