400 gmfresh egg linguine2 tbspextra-virgin olive oil2cloves of garlic, thinly sliced1small red chilli, deseeded and cut into julienne1 lemon, pith removed, rind cut into julienne16zucchini flowers, thinly sliced lengthwise½ cuploosely packed dill sprigs¼ cupchives cut into 2 cm lengths300 gmcooked crabmeatTo serve:lemon infused extra-virgin olive oil
Cook linguine in a large saucepan of boiling salted water for 5 minutes or until al dente. Drain and keep warm. Heat olive oil in a frying pan, add garlic and cook for 30 seconds over medium heat, add chilli lemon rind and cook for another 2 minutes without colouring, then add zucchini flowers and cook for 3-5 minutes or until tender. Add crab and toss to warm through and season to taste with sea salt and freshly ground black pepper. Add linguine, dill sprigs and chives, season to taste and toss to combine. Serve drizzled with lemon infused extra-virgin olive oil.