Jo Pratt's crab and broccoli tagliatelle

Bring a saucepan of salted water to the boil and cook the tagliatelle until al dent e (see note, above).

Meanwhile, heat 2tbsp of extra-virgin olive oil in a frying pan over a medium heat. Cut the broccoli into small pieces, about 1-2cm long. Add to the pan, along with the garlic, and fry until the broccoli is becoming tender, and colouring slightly on the tips.

Increase the heat and add the diced tomatoes to the pan. Fry for just a minute or so before adding the crab meat, lemon zest and lemon juice.

Toss gently until the crab is heated through. Season with salt and freshly ground black pepper before mixing into the tagliatelle, basil and the remaining 1tbsp olive oil. Serve straight away.