Fill your kettle and boil it, then fill a large pan with the hot water. Top it up with more water if necessary and add a big pinch of salt. Put the pan on a high heat and bring to the boil.

While the water comes to the boil, halve the chilli, scoop out the seeds and white pith and finely chop the chilli. Finely grate the zest from the lemon. Finely chop the parsley stalks and leaves, keeping them separate. Set to one side.

When the water in the pan is boiling, add the gnocchetti pasta. Simmer for 8 mins till the pasta is cooked but still has some bite.

While the gnocchetti simmers, whisk 1 tbsp aged balsamic vinegar in a large bowl with 1 tbsp olive oil and a pinch of salt and pepper. Set aside.

Set a frying pan on a medium-low heat and warm it for 1 min. Add 1 tbsp olive oil and the chilli, lemon zest and a parsley stalks. Season, fry and stir for 2 mins. Add the crab meat to the frying pan and stir to coat in the oil and spices. Fry, stirring, for 2 mins, then take the pan off the heat.

The pasta should be ready by now. Scoop a mugful of water out of the pan (mind your fingers). Drain the pasta and add it to the frying pan with the crab meat. Squeeze in the juice from half the lemon and add 2 tbsp of the cooking water. Stir to mix, taste and add a little more lemon juice, pasta water, salt or pepper if you think it needs it.

Divide the pasta and crab meat between 2 warm plates. Toss the salad leaves with the balsamic dressing and serve alongside the pasta, garnishing it with the parsley leaves.