Crab and samphire pasta

Method

1. Heat 1⁄2 tbsp of the oil in a large frying pan and fry the breadcrumbs for 3-4 minutes until just golden and crisp, then season with salt and pepper and stir in the chilli flakes, if using. Set aside on a plate to cool.
2. Add the remaining oil to the same pan over a medium heat and fry the garlic for 2 minutes, then stir in the brown crabmeat and cook for a minute more. Add 50ml of the white wine, the lemon zest and juice, cook for another minute, then turn the heat off and keep to hand.
3. Cook the pasta in salted boiling water for 3 minutes, adding the samphire for the final minute, then drain, reserving a cup of pasta water.
4. Add the pasta/samphire to the pan with the brown crabmeat along with a splash of cooking water, then toss until coated. Stir in the white crabmeat, remaining wine and the parsley, along with an extra glug of olive oil. Season with black pepper, then serve with the extra lemon zest, a scattering of breadcrumbs and lemon wedges for squeezing.