A simple dish from England's linguine genie, Nigella Lawson

　　Like the rest of us, Nigella Lawson is ready for winter to be over. Her new book, Forever Summer (Hyperion), out next month, is full of recipes that scream summer. Crab, the star of this meal, costs less than lobster and has more zinc (which helps repair tissue in the body). Plus, the dish is quick, leaving more time to slather on the Self-tanner.

Ingredients

　　1 clove garlic, peeled and minced

　　1 1/2 tsp sea salt

　　1 large red chile, seeded and chopped

　　11 oz canned or frozen (defrosted) precooked crabmeat

　　1/3 cup extra-virgin olive oil

　　Juice and zest of 1 lemon

　　1 package (16 oz) linguine

　　Handful fresh parsley, chopped

　　Handful watercress leaves, torn

　　Boil 5 quarts water. With a mortar and pestle, grind garlic and salt into a smooth paste (or mix in a bowl). Add chile and crush until mixture is tinged red. Add crabmeat, breaking it up gently. Pour in oil. Add lemon juice and zest. Beat with a fork. Boil pasta according to package directions until al dente and drain. Top with crab sauce and toss. Add parsley and watercress. Toss again.

Nutrition Per Serving

　　20 g fat (3 g saturated fat)

　　88 g carbohydrates

　　29 g protein

　　#### Nutritional analysis provided by Self