You'd be hard-pressed to find a simpler pasta dish than this - light, fresh and big on flavour, hot or cold.
350 gmdried spaghettini70 mlolive oil3garlic cloves, thinly sliced1long red chilli, thinly slicedFinelygrated rind and juice of 2 lemons2 tbspred wine vinegar2 tspdried chilli flakes250 gmcooked picked crabmeat, such as spanner crabLargehandful rocket, coarsely torn
Cook pasta in a large saucepan of generously salted water until al dente (5-6 minutes), then drain, reserving 50ml pasta water, and return pasta and reserved water to pan.
Heat oil in a saucepan over medium-high heat, add garlic and stir occasionally until edges begin to turn light golden (1-2 minutes). Add chilli and lemon rind and cook for another minute. Add vinegar and chilli flakes, remove from heat, season to taste and pour onto pasta. Add lemon juice and crab, and toss to combine, then add rocket, toss to combine and serve hot or at room temperature.