Ingredients
1
clove garlic, peeled and minced
1
large red chile, seeded and chopped
11
oz canned or frozen (defrosted) precooked crabmeat
1/3
cup extra-virgin olive oil
Juice and zest of 1 lemon
1
package (16 oz) linguine
Handful fresh parsley, chopped
Handful watercress leaves, torn
Directions
1.
Boil 5 quarts water. With a mortar and pestle, grind garlic and salt into a smooth paste (or mix in a bowl). Add chile and crush until mixture is tinged red. Add crabmeat, breaking it up gently. Pour in oil. Add lemon juice and zest. Beat with a fork. Boil pasta according to package directions until al dente and drain. Top with crab sauce and toss. Add parsley and watercress. Toss again.
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