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.
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