1 fresh crab ( cooked )
250g fresh pappardelle pasta, linguine works equally well 
100g frozen peas
1 red chili sliced
3 tbsp extra virgin olive oil
2 garlic cloves, minced
Zest and juice of 1 lemon
2 tbsp crème fraîche
Small bunch flat-leaf parsley, finely chopped 
Small bunch dill finely chopped 
 Salt and pepper
Cooked your whole crab in a saucepan of gently simmering water ( make sure the whole crab is covered in water) for approximately 20 mins
Remove crab from water, cover with a damp tea-towel and leave to cool
Once cooled down , remove white and crab meat , carefully check for any shell and place into a clean bowl 
Bring a medium-sized pan of salted water to the boil.
Add the olive oil to a small frying pan over a medium-low heat, add the garlic and lemon zest and sauté for 1 minute.
Add the pappardelle/ linguine pasta to the pan of boiling water and cook as per the packet instructions or if you have made your own Drain and place in the pan with the garlic and oil, add in the crab, peas, sliced chilli, crème fraîche and fresh herbs, allowing the residual heat from the pasta to warm everything through.

A Greg Emmerson recipe