Chef and restaurateur Matt Moran is a fan of Scanpan cookware, using the range in his home and restaurants. To celebrate today's collection (including savings up to 60%), we share his recipe for a luxurious seafood pasta that's super quick to prepare. For more recipes, visit Scanpan's website.

Ingredients (serves 4)
600g linguine
200g fresh peas
120ml olive oil
1 clove of garlic (thinly sliced)
1 green chilli (sliced)
320g raw spanner crab meat
1 handful flat leaf parsley
1 lemon (juice and zest)

Method
Bring a saucepan of salted water to the boil, add the pasta and cook for 10 minutes or until al dente. Place the peas in the same water for the last 2 minutes of cooking, then drain altogether into a colander.

Place the olive oil in a deep fry pan over a medium heat then add the sliced garlic and chilli and cook for 1 minute. Add the crab meat, toss quickly to combine ingredients together, then add the pasta, peas and parsley to the crab.

Season with salt and pepper to taste, gently toss together with the lemon juice and zest.

Place in a bowl and serve immediately.