Fresh and seasonal....
1. Cook the pasta according to the instructions on the packet until it is al dente and still has a little bite.
2. Heat the oil in a heavy based frying pan and gently fry the garlic, chilli and lemon rind for 3-4 mins until softened but not browned. Add the crab meat, capers, lemon juice and cream and simmer for 1-2 mins to heat through. Season with a couple of twists of freshly milled black pepper.
3. Put the pasta into slightly warmed serving bowls and put the crab mixture on top, sprinkle with chives to garnish.
Greener Scotland would like to send you emails packed with news, hints and tips to help you live greener and to help create a cleaner, Greener Scotland. You can opt out at any time using the unsubscribe link a the bottom of the emails.