In a large pan, put water on to boil for the linguine.
In a bowl, mix together the garlic, onion, chillies, crab meat, chopped coriander (reserving a little for garnish), olive oil and the juice of 4½ limes. Cover the bowl with cling film and place in the fridge.
When the water has boiled, add a good handful of salt followed by the linguine. Bring back to the boil and cook for about 11 minutes or until al dente (just tender) or your personal preference. When cooked, drain and return to the pan.
Add the crab mixture to the linguine and heat through. Pile into 2 bowls and sprinkle with the reserved coriander. Serve each with a lime quarter.
*Inspired by Angela L. featured in the Realfood Cookbook
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