Green tagliardi with crab, garlic, chilli and parsley

Main course: serves 2, thirty minutes

Using a medium-sized, preferably non-stick frying pan, gently fry the garlic in the olive oil until pale golden. Add the chilli flakes and parsley and put to one side. Boil the pasta in salted water until al dente and drain well. Introduce the crab meat to the oil/garlic/chilli/parsley mixture in the frying pan and heat through over a low light, stirring constantly. Add the pasta, turn up the temperature and toss everything together until fully mixed. Serve up at once, directly from the pan, on to very hot plates.