Two crabs getting jiggy.

Me getting hungry.

Chilli Crab Linguini.

Whilst Linguini is cooking, mince 3 garlic cloves and
one big red finger chilli (deseeded) and slowly cook in olive oil
careful not to burn the garlic, I always do and have to start again.
When the garlic is translucent and the smell is making your mouth water,
pour in a glass of white wine, let it bubble, reduce a tiny bit.
Put the crab in brown and white meat, it's not as pretty
with brown but hey, we're all about the flavour.
Heat the crab through (fresh is best but it can be bulked out with tinned
if people suddenly just turn up).
Taste and season, drain pasta, and toss in the pan with the crab.
A squeeze of lemon makes everything sing a little brighter.

Starving now.