Zucchini flower, dill and crab linguine - 9Kitchen

Ingredients

• 400 gm fresh egg linguine
• 2 tbsp extra-virgin olive oil
• 2 cloves of garlic, thinly sliced
• 1 small red chilli, deseeded and cut into julienne
• 1 lemon, pith removed, rind cut into julienne
• 16 zucchini flowers, thinly sliced lengthwise
• ½ cup loosely packed dill sprigs
• ¼ cup chives cut into 2 cm lengths
• 300 gm cooked crabmeat
• To serve: lemon infused extra-virgin olive oil