300g dried linguine 2 tsp salt plus extra 250g cooked crabmeat Handful baby rocket (argula) leaves 1 tbsp grated lemon zest 1 tbsp salted baby capers, rinsed Lemon Sauce 1/2 cup chicken stock (I used vegetable stock) 2 tbsp lemon juice salt & cracked black pepper 50g chilled butter diced 2 tbsp cream or creme fraiche 1. Bring saucepan of water to boil. add 2 tbsp salt and pasta, cook for 8 minutes or until pasta is al dente. 2. Meanwhile, make sauce. Bring stock to boil in saucepan. While whisking, add lemon juice, salt & pepper. Over gentle heat, whisk in chilled butter, a few pieces at a time, without allowing the sauce to boil. Stir in cream or creme fraiche. 3. Drain pasta, keeping aside a cupful of cooking water. 4. Add pasta, cupful of cooking water, crabmeat, rocket, lemon zest, capers, salt & pepper to sauce. Toss lightly until rocket has wilted and pasta is well coated.