This is a perfect summer pasta. Use whatever crab meat you have available; if it's frozen, just defrost in the fridge in advance and away you go. I really love roasted and lightly cracked coriander seeds on seafood – they're great not just for this dish, but on raw tuna as well as pasta dishes with scallops and prawns.
250ml extra virgin olive oil, plus extra for drizzling
700g raw spanner crab meat
3 garlic cloves, peeled and finely chopped
3 fresh red chillies, seeded and finely chopped
3 handfuls fresh flat-leaf parsley, finely chopped
juice of 2 lemons
freshly ground pepper
1 tbsp roasted coriander seeds, gently cracked
1. In a saucepan over a high heat, pour in the olive oil and, when hot, add the crab and stir continually. When half-cooked – this is when the outside of the crab colours, it onlytakes moments – add the garlic and chilli and a good amount of sea salt.
2. In the meantime, bring a large pot of salted water to the boil and cook the pasta to the packet instructions. If you like it al dente, remove it from the water 30-60 seconds earlier. Drain once cooked, skimming off half a cup of the starchy cooking water before you do so.
3. To finish, add the pasta and cooking water to the pan and cook for 30 seconds more. While tossing it, add the parsley and lemon juice and give it a good grind of pepper.
4. Divide the pasta between 4 bowls and spoon all the crab and sauce over, drizzle with extra virgin olive oil, and sprinkle with cracked coriander seeds.
Find more of Neil Perry's recipes in the Good Food New Classics cookbook.