Snow Crab with Pasta, Parsley and Chili
From Rick Stein's Taste of the Sea
Serves 2

6 ounces cappellini or spaghetti
1 lg. tomato, peeleed, seeded and chopped
5 ounces cooked snow crabmeat (from 2 clusters)
2 tsp chopped fresh parsley
Juice of 1/2 lemon
2 TBL extra-virgin olive oil
Pinch of dried, crushed chili flakes
1 small clove garlic, very finely chopped

Boil the pasta in salted water until al dente.

Warm the tomato, crabmeat, parsley, lemon juice, olive oil, chili and garlic over low heat. Let the mixture warm through but don't let it boil. Place pasta on two warmed plates and spoon sauce over.