300g Angel Hair pasta, cooked al dente
250g fresh crab meat, cooked
1 small red chilli, finely sliced
2 garlic cloves, finely chopped
2 limes, juices
2 tbsp. limes zest
¼ cup EVO oil
½ cup flat-leaf parsley, finely chopped
1 tsp. Murray River Sea Salt flakes
1 tsp. black pepper, freshly ground
In a saucepan, on a low heat, mix the chilli, garlic, lime juice, lime zest, parsley, sea salt and pepper.
Mix in the cooked crab meat and pasta and toss thoroughly.
Serve with a green salad on the side