This gorgeous recipe from Helm Surfers chef Nicolas Ash serves 1.
Heat oil & Butter in a Saute pan till foaming, add grated Zucchini, sweated onion & a little garlic and toss together.
Add picked crabmeat and cook for a further minute without colour, squeeze in lemon Juice & zest and then add the napolitaine sauce.
Re-blanch the pasta till al dente and add to the crab mix, toss through a good pinch of picked chervril, season to taste.
Present in a bowl topped with grated parmesan cheese and garnished with fresh micro herbs.