Tonnarelli with Devon Crab, Pangrattato and Chilli Oil

We make a light sauce with fresh Devon crab from the Devon Crab Company, gently warming it with shallot, garlic and a little shellfish stock before folding in crème fraîche for a soft, rounded finish. Lemon zest sharpens the sweetness of the crab, while parsley keeps the flavour bright and green. Inspired by coastal cooking from Campania and Puglia, where crab, citrus and herbs are often paired in lighter spring dishes, this version brings that southern Italian approach together with British crab at its best.