This classic dish is normally made with linguine pasta, but I prefer spaghetti.

Boil 200g spaghetti in a large pot of salted boiling water until al dente.

Meanwhile, place 1 tbsp olive oil in a wok (or other deep pan) on a low heat, along with 2 garlic clove, finely chopped, ½ tsp fennel seeds, crushed in a mortar, and the zest and juice of half a lemon. Stir till softened. Add 200g crabmeat, and turn off the heat.

Drain the pasta, reserving a ½ cup of the cooking water. Add the pasta to the sauce and stir well. Incorporate a bit of the cooking water to loosen the pasta. Sprinkle with some flat-leaf parsley, finely chopped. Season to taste with salt and pepper, and add a drizzle of olive oil.

Serves two.