Fill and boil your kettle. Peel and finely chop the onion. Place a frying pan on a medium heat and add ½ olive oil and the onion. Fry gently, stirring a few times for 8-10 mins till softened and lightly golden. If the onion browns too quickly, turn the heat down and add a splash of water.

While the onion fries, peel and grate or crush the garlic. Separate the sprout top leaves, rinse and finely slice them. Discard any thick or dry stalks.

Fill a large pan with hot water from the kettle, add a pinch of salt then set the pan on a high heat and bring back to the boil. When the water is boiling, add the spaghetti and simmer for 8-9 mins till the pasta is tender but still has a little bite.

Meanwhile, dice the tomatoes and pop them into a bowl. Grate in the lime zest and squeeze in the juice. Halve the chilli and flick out the seeds. Finely chop the chilli and add it to the bowl. Shred the mint leaves and add those too. Add a pinch of salt and pepper. Stir in the crab meat and set aside.

Add the sprout tops and garlic to the pan with the onion and stir together for 4-5 mins till the sprout tops have softened.

Scoop a mugful of cooking water out of the pasta pan (mind your fingers, or use a ladle). Drain the spaghetti, then tip it into the frying pan with the onion. Add the tomato and crab mixture and gently stir to mix everything together. Warm through for 1-2 mins, adding a splash of pasta water if you think it seems too dry.

Divide the crab spaghetti between a couple of warm plates and serve straight away.