This dish bursts with the colour and flavour of fresh herbs, zesty lemon and piquant chili that enhance the sweet crabmeat and pasta. It’s an all-round star because it’s so easy to make in the time that it takes to cook the pasta.
Preheat the broiler. Cut the tomatoes in half, then place them, cut-sides up, on a heatproof dish. Sprinkle generously with freshly ground black pepper and trickle the oil over them. Broil the tomatoes until browned on top but still firm. Turn off the heat and leave them under the grill to keep warm while you prepare the rest of the meal.
Meanwhile, cook the linguine in a large pot of lightly salted boiling water for 10 minutes or according to the package instructions, until tender but still firm.
Put the chili pepper, cucumber, lemon zest, chives and fennel or dill in a large serving bowl and mix together thoroughly. Add the crabmeat and mix together lightly so the crabmeat doesn't break up too much.
Drain the cooked pasta, add it to the crab mixture and toss together. Add the tomatoes and their juices together with the arugula and mix lightly, taking care not to break up the tomatoes. Serve at once, with lemon wedges to squeeze over the top.
Variations: Add smoked salmon pieces or cooked, peeled shrimp instead of the crabmeat. If fresh crab is unavailable, substitute 2 x 170 g cans of white crabmeat, drained. Add another red chili pepper for an extra kick. If you like things really hot, leave the seeds in the chili pepper(s).
Each serving: 16 g protein, 6 g fat of which 1 g saturates, 53 g carbohydrate, 6 g fibre, 346 Calories