ingredients

150g wholemeal spaghetti
1 tbsp rapeseed oil
2 leeks
(220g), cut into lengths then long thin strips
1 red chilli
deseeded and finely chopped
1 garlic clove
finely grated
160g frozen peas
1 lemon
zested and 1/2 juiced
100g fresh white and brown crabmeat
(not dressed)

Method
step 1
Cook the spaghetti for 12 mins, or following pack instructions, until al dente. Meanwhile, heat the oil in a large frying pan, add the leeks and chilli and cook for 5 mins. Stir in the garlic, peas, lemon zest and juice, then cook for a few mins.

step 2
Drain the pasta, then add to the pan with ¼ mug of pasta water and the crab, then toss everything together until well coated. Spoon into shallow bowls and serve.