500g dried linguine
4 tablespoons olive oil
4 garlic cloves, peeled & finely chopped
1 fresh, medium-hot red chilli, deseeded & finely chopped
200g fresh red cherry tomatoes, halved
zest of 2 unwaxed lemons
150-200ml prosecco
360g fresh white crab meat
120g pitted green olives, drained & halved
6 tablespoons chopped fresh flat-leaf parsley
salt to taste