Prep 10 min

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Sea salt and freshly ground black pepper

2 large eggs

45g parmesan, finely grated

½ lemon

⅛ tsp sweet smoked paprika

100g mixed crab meat

180g linguine or spaghetti

25g unsalted butter

2 tbsp olive oil

1 garlic clove, crushed in its skin

A few sprigs of flat-leaf parsley, leaves picked and very finely chopped

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1. Put a large pan of salted water on to boil. Meanwhile, whisk the eggs and most of the parmesan in a large mixing bowl with an eighth of a teaspoon of ground black pepper and a quarter teaspoon of salt, until smooth. Finely grate in the lemon zest, add the paprika and crab meat, and whisk again; set aside.

2. Once the water is boiling, cook the pasta for nine to 10 minutes, or until al dente. Meanwhile, put a large frying pan on a medium-low heat and add the butter, olive oil and crushed garlic. Fry slowly for six to eight minutes until golden, then remove the garlic from the pan. Reduce the heat to low.

3. When the pasta is ready, use tongs to transfer it to the frying pan, allowing some of the pasta cooking water to slosh in, too. Toss in the garlicky butter then turn off the heat.

4. Working quickly, stir the egg and crab mix into the hot linguine, tossing constantly so it becomes creamy, adding a ladle of the pasta water as you go. Keep stirring until you have a creamy sauce. Finish with a squeeze of lemon, scatter over the parsley and the remaining grated parmesan.