This version is slightly different to the previous one as it has asian leanings, admittedly a bit strange with pasta, if you feel that weird about it, you could always have noodles...
The point is, this is a perfect way to eat crab, with chilli, garlic, coriander and lime. Add to that that this was lovely crab from a day boat in Dorset and you've true indulgence.
2 garlic cloves, finely chopped
1 chilli, finely chopped
4-6 spring onions, finely chopped
1 bunch coriander, chopped
1 lime, zested
1 dressed crab
1 bunch parsley, chopped
250ml white wine
Cook the linguine in plenty of salted boiling water. Meanwhile, soften the spring onions, garlic, chilli and ½ the coriander in a little oil, add the brown crab meat and white wine and cook for about 10mins until the crab has melded with the wine into a thick sauce. Drain the pasta (reserving a mugful of the water) and add to the pan along with the white crab meat, the rest of the coriander, the parsley and a squeeze of lime juice. Stir to coat thoroughly and season. Add a little of the pasta water if necessary to loosen the sauce.