1 lb squid ink linguine (available in the shop)
⅓ cup olive oil
3 cloves garlic
1 red chiles, stemmed, seeded, and finely chopped
2 lb. pre cooked king or snow crab legs cut into pieces and cracked using a mallet
⅓  cup dry white wine
Freshly ground black pepper, to taste
3 tbsp. finely chopped parsley
2 tbsp. finely chopped spring onion
1 tsp. grated lemon zest, plus 1 tbsp. fresh juice


Bring a large pot of salted water to a boil. Cook linguine until al dente. Drain pasta.
While pasta is boiling, in a medium sized pan saute Garlic, chile, white wine and season with salt and pepper.
Toss Crab meat in to warm through.
Mix linguine, crab and white wine mixture with olive oil and spring onions.
Plate as desired and garnish with lemon juice and zest.