Linguine with chili, crab and cilantro

4 quarts water

1 tablespoon sea salt

8 ounces dried linguine or fettuccine

1/4 cup extra-virgin olive oil

2 medium garlic cloves, crushed

1 small red chili pepper, stemmed, seeded and finely chopped (about 2 teaspoons; may substitute red bell pepper)

1 1/4 tablespoons finely chopped flat-leaf parsley

1 1/4 tablespoons finely chopped cilantro, plus extra for garnish

6 to 8 ounces backfin crabmeat, picked free of shells and cartilage

Finely grated zest and juice from 1/2 lemon

Lime wedges, for serving

Freshly ground black pepper

Place the water in a large pot and bring to a rolling boil over high heat. Add the salt and pasta and stir gently. Cover and cook for 2 minutes, making sure all the linguine is submerged. Then turn off the heat and let the pasta stand, covered, for 8 to 10 minutes or until it is al dente: tender yet firm.

Meanwhile, heat the oil in a medium nonstick skillet over medium-low heat. Add the garlic, chili pepper, parsley and cilantro. Cook for 1 to 2 minutes, stirring, until the garlic is fragrant. Add the crab and heat through for 1 to 2 minutes, stirring gently to combine.

Drain the linguine and return it to the pot (off the heat). Pour the crab-oil mixture over the pasta. Add the lemon zest, then the lemon juice and pepper to taste; toss to combine. Divide among individual plates and garnish with chopped cilantro. Serve warm or cold with lime wedges and a side of garlic bread. Serves four.