1. Cook linguine according to packet directions.
  2. In a frypan on a low/medium heat warm the olive oil. Once warm add the garlic, chilli and anchovies. Cook on a low/medium heat so as not burn the chilli and garlic.
  3. Once the anchovies have melted into the oil add the yabby meat and turn the heat up slightly. Cook gently until the yabby meat changes colour.
  4. Now add the cooked pasta straight from the pot and gently mix through the oil, bring some of the pasta cooking water over with the pasta as it helps to thicken the sauce.
  5. Add the parsley and lemon and gently mix through the sauce. Taste and season with salt if desired.
  6. Serve topped with pine nuts and crusty bread on the side to soak up any leftover sauce.

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