Crab Linguine with Peas and Chilli

Serves 4
600g linguine pasta 
200g fresh peas 
120ml olive oil
1 clove of garlic (thinly sliced) 
1 green chilli (sliced) 
320g raw spanner crab meat
1 handful flat leaf parsley
1 lemon (juice and zest)
Bring a saucepan of salted water to the boil, add the pasta 
and cook for 10 minutes or until al dente. Place the peas in 
the same water for the last 2 minutes of cooking, then drain altogether into a colander.
Place the olive oil in a deep fry pan over a medium heat then 
add the sliced garlic, chilli and cook for 1 minute. Add the crab meat, toss quickly to combine ingredients together, then add the pasta, peas and parsley to the crab.

Season with salt and pepper to taste, gently toss together with the lemon juice and zest. 

Place in a bowl and serve immediately.