- Cut the tomatoes and sprinkle them with a little sea salt.
- In a mortar and pestle, crush the garlic and chile into a red pulp. (If necessary, add a little sea salt to help grind the two together.)
- Mix in the olive oil, lemon juice, and zest. Add the crab to the mix if your mortar and pestle is big enough; if not, transfer everything to a slightly bigger bowl.
- Cook the pasta until it's al dente; drain, then pour the crab mixture and tomatoes over and sprinkle with parsley as desired.
- Main Dishes, Shellfish
- North American
- Serves 2