How to make pasta with crab, chilli and rocket

A deliciously light and fresh bowl of pasta dressed with zesty crab is a perfect summer dish – make the most of British shellfish while it's in peak season

Experiment with other shellfish, such as langoustine, lobster or prawn

Pasta with crab, chilli and rocket

This light, subtle and summery pasta dish makes a great meal with a crisp green salad. Try making it with prawns too.

Serves 4

400g gluten-free fusilli or penne pasta (uncooked)
5tbsp extra-virgin olive oil
3 garlic cloves, finely chopped
1 long red chilli, deseeded and finely chopped
250g cooked white crab meat
grated zest and juice of 1 lemon
2 large handfuls rocket
1 large pinch of salt and freshly ground black pepper
4 lemon wedges for garnish

Cook the pasta in salted boiling water as per the pack instructions or until tender. Drain, then stir in 1 tablespoon of olive oil and cover while you prepare the crab sauce.

To make the sauce, heat the olive oil in a medium-sized pan over a medium heat. Add the garlic and chilli and gently fry for 30 seconds, then stir in the crab meat, the lemon zest and juice and rocket leaves. Season the sauce with salt and pepper and gently heat through for 1-2 minutes.

Pour the sauce into the pasta and stir well. Serve immediately with more olive oil for drizzling and lemon wedges.

Rocket and walnut pesto

70g rocket, rinsed under cold running water and dried
2 garlic cloves, roughly chopped
50g walnuts, roughly chopped
5tbsp extra-virgin olive oil
70g Parmesan cheese, grated (optional)
salt and freshly ground black pepper, to taste 

Place all the ingredients in a food processor and blend until smooth.

A punchy, peppery sauce to serve with pasta, on pizzas and tossed into a potato or pasta salad. Although this pesto can be chilled in a sealed container for up to 2 days, it tastes at its best and most vibrant when eaten just after it is made.