Cook linguine according to the package directions, saving some of the pasta water after draining. Crush a clove of garlic with some sea salt crystals,
adding a chopped deseeded red chilli, then add this to a frying pan with hot olive oil. Stir for a minute or so, until fragrant, then tip in fresh crab meat,
white and brown, about 75 g per person, together with the zest and juice of half a lemon. Stir for a few seconds, then toss in the cooked linguine,
together with a large handful of watercress, thick stems removed. Mix together, adding a splash of pasta water if needed, and serve straight away.