Ingredients

• 350g/12oz spaghetti or linguine
• 600g/1lb 5oz courgettes
• cut into ribbons using a vegetable peeler
• 2 tbsp olive oil
• 2 garlic cloves
• finely chopped
• 2 x 240g tins crab meat
• drained
• ½ unwaxed lemon
• finely grated zest and juice
• 2 tbsp dried dill
• salt and freshly ground black pepper
• 4 tbsp freshly grated Parmesan
• to serve

Directions

• Bring a large pan of salted water to the boil. Cook the pasta for 8 minutes
• or until al dente.
• Place the courgettes in a steamer or colander and sit above the pan of pasta. Cover and steam for 1–2 minutes
• or until tender.
• Drain the pasta
• retaining a little of the cooking water
• and tip into a large bowl.
• Pour the oil into the pasta pan over a low heat. Add the garlic and cook briefly
• to flavour the oil. Pour the oil over the pasta.
• Toss the pasta with the crab
• lemon zest and juice
• dill and courgettes. Serve topping each portion with 1 tablespoon Parmesan and a grind of pepper.