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