Lemon spaghetti with crab

Serves 4

350g dried spaghetti
Salt and ground black pepper
90g butter, cubed
Finely grated zest of 1 lemon
Juice of 3-4 lemons
120g Parmesan cheese, finely grated, plus extra for serving
200g white crab meat
Small handful each of parsley and rocket, chopped

Step 1) Cook the spaghetti in lots of salted water, according to pack instructions. Meanwhile, melt the butter in a saucepan over a gentle heat.

Step 2) Whisk in the lemon zest and juice and plenty of black pepper. Take off the heat and stir in the Parmesan and crab meat. Taste, adding more lemon juice, salt and pepper if needed; the mixture should be highly seasoned. Drain the pasta, reserving a cupful of cooking water.

Step 3) Return pasta to the empty saucepan, adding the crab mixture, parsley, rocket and a few tablespoons of cooking water. The sauce should cling to the pasta, so toss with tongs to combine thoroughly. Serve with grated Parmesan for sprinkling at the table.

Looking for more lemon recipes from Homes & Gardens? Try Prawns with lemon, chilli, garlic and feta and Steamed lemon sponge puddings

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