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

Meanwhile, peel and thinly slice the garlic. Halve the chilli, flicking out the seeds and pith if you prefer less heat. Finely chop the chilli. Trim the ends off the courgette and slice the courgette into thin rounds. Dice the tomatoes.

When the water in the pan is boiling, add the chifferini pasta. Simmer for 8 mins, till the pasta is tender but still has a bit of bite. Ladle out a mugful of the starchy cooking water, then drain the pasta.

While the pasta cooks, warm 2 tsp olive oil in a large frying pan on a medium heat. Add the garlic and chilli and season with a pinch of salt and pepper. Fry, stirring, for 30 secs. Add the courgette and tomatoes. Continue to cook for 5-6 mins, till the veg have softened.

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

Tip the drained pasta into the pan of veg. Add the white crab meat, along with the parsley and lemon zest. Add 4 tbsp of the reserved pasta water, stir and cook for 1 min to warm through – the sauce should thicken and cling to the pasta. Squeeze in the juice from half the lemon. Taste and add more salt or pepper if needed.

Divide the pasta between a couple of warm plates and serve it with wedges of the remaining lemon half for squeezing.