2 medium-sized brown crabs in the shell, white and brown meat (around 700g in total)
Fresh limes to serve
For the coriander pesto:
25g pine nuts, lightly toasted
25g Parmesan, finely grated
1 garlic clove, crushed
50g fresh coriander, roughly chopped
A good squeeze lime juice
4 tbsp olive oil
1 Make the coriander pesto by placing the ingredients in a small blender and whizzing to a thick paste. Season to taste, adding more lime juice or olive oil if needed. Cook the linguine until al dente, drain and set to one side.
2 Meanwhile, heat the butter and olive oil in a large non-stick pan – or a wok would be ideal. Add the spring onions, garlic and chilli and cook for 3 minutes until fragrant and softened. Season well and stir in the spinach. Cook for 2 minutes until wilted.
3 Stir in the hot pasta along with a little of its hot cooking liquid, half of the pesto, the lime juice and prepared crab. Combine gently so as not to break the crab up too much. Serve in warmed pasta bowls with lime wedges and an extra spoonful of the pesto.
It’s always tempting to add an extra slick of olive oil to pasta if it seems a little sticky. Instead, keep your pasta soft and silky by adding a spoonful or two of hot cooking water.