Linguine with tomatoes, lemon, chilli and crab

This recipe (and variations thereof) has graced summer menus all over the place, the best and first at the brilliant River Cafe in London. But oh, it's good, and so moreish, and seems to epitomise summer in every bite. If there is one good summer pasta dish to have in your repertoire, this should be it. Serves two.

Ingredients(Serves two)

75g cherry tomatoes
Sea salt
1 clove garlic, peeled
½ red chilli, deseeded and finely chopped
3 tbsp olive oil
Juice and zest of 1 lemon
170g cooked crab meat (white and brown)
180g wholemeal/wholewheat or spelt linguine
Fresh chopped parsley

Cut the tomatoes in half and sprinkle with a little sea salt. Using a pestle and mortar, crush the garlic and chilli to a pulp. Mix in the oil, lemon juice and zest. Add the crab to the mix if your mortar is big enough; if not, transfer everything to a slightly bigger bowl.

Cook the pasta in salted, boiling water until al dente, drain, transfer to a serving bowl, pour over the crab mixture and tomatoes, mix, sprinkle with parsley, and eat.