Fill a large pan with water and add a pinch of salt. Pop the pan on the hob and bring to the boil.

Meanwhile, peel the garlic clove and thinly slice it. Halve the chilli, flicking out the seeds and membrane for less heat. Finely chop the chilli. Trim the top off the courgette then slice the courgette into thin rounds. Dice the tomato into small pieces.

When the water in the pan is boiling, add the chifferini pasta. Simmer for 8 mins, till the pasta is tender but with a slight bite. When cooked, drain well through a sieve held over a jug or heatproof bowl to collect at least 4 tbsp cooking liquid.

While the pasta cooks, pour 2 tsp oil into a large frying pan and warm to a medium heat. Slide in the garlic and chilli. Sprinkle in a pinch of salt and pepper. Fry, stirring, for 1 min. Add the courgette and tomato. Continue to cook for 5-6 mins, till the veg have softened.

While the veg and pasta cook, finely chop the parsley. Grate the lemon zest.

Toss the cooked, drained pasta into the pan with the veg. Spoon in the white crab meat. Slide in the parsley and lemon zest. Add 4 tbsp pasta cooking water and stir everything together for 1 min to warm through – the liquid should thicken and cling to the pasta. Squeeze in half of the lemon juice. Have a taste and add more salt and pepper if needed.

Divide the pasta between two plates and serve with wedges of the remaining lemon half.