Step 1

Scoop out and discard seeds and juice from tomatoes, then finely chop flesh.

Step 2

Cook pasta in a large pan of boiling salted water until al dente (very fine egg pasta will cook in just 2 minutes). Drain and rinse in cold water and drain again.

Step 3

Whisk the oil, lemon juice, lemon rind, dried chilli and capers in a bowl, then season with sea salt and black pepper. Lightly toss with the rocket, tomato, basil and parsley, then add the crab and pasta. Leave for 20 minutes to allow the pasta to absorb the flavours (you may need to add a little more dressing). Twirl the pasta around a large fork and place on serving plates. Scatter any remaining crab and leaves around the pasta and drizzle with extra virgin olive oil.