In a large pan put water on to boil for the linguine. Add salt to taste.
Mix together in a bowl finely chopped garlic, onion, chillies, white crab meat drained, chopped corinader - save a little for the garnish - olive oil and juice of 4 1/2 limes. Cover bowl with cling film and place in the fridge.
When water has boiled add the linguine and cook for 11 minutes until al dente or to your personal preference. When cooked, drain the linguine and put back in the pan.
Add the crab mixture to the linguine and heat through. Divide and pile into 2 bowls. Garnish with a quarter of a lime and the reserved coriander.
Dont skimp on the limes! If you like it very hot, when chopping the chillies, leave in the seeds - if not take them out .
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