Linguine with Crab

Do you want to hear about the failures? Or things that just aren't that good? I'm not sure if I should write about them, but this one falls in that category. I started with a Nigella Lawson recipe and tweaked it based on what I had in my fridge, but I honestly don't think my minor change was the reason this dish was fairly unsatisfying. Her recipe is Linguine with Chilli, Crab and Watercress from her Forever Summer cookbook. I replaced the watercress with steamed asparagus pieces (I understand they are completely different) because we had some and I wanted more veggies. I thought it would be light and flavorful, but it was extremely bland. Drew said it was, hmm, ok, but I won't be making it again. I tried to think what would have made it better, and made the flavors come together better. I considered a white wine/butter/lemon sort of reduction, but I just think that would have overpowered the delicate crab. Her original recipe is below. Let me know what you think, if you've tried it, how I might have improved it, etc.

Thanks!

Linguine with Chilli, Crab and Watercress

2 cloves garlic
1 scant tbsp Maldon or other sea salt
1 large red chilli
2 lbs 11 ounces undressed crab, to give you 7 ounces white meat and 4 ounces darker meat
1/2 cup extra-virgin olive oil
juice and zest of 1 lemon
1 lb linguine
handful of fresh parsley, chopped
handful of watercress leaves, roughly torn

Put a large pan of water on to boil for the pasta.

In a large pestle and mortar pulverize the peeled garlic cloves with the salt, so that it make a smooth paste. Then add the chopped and seeded chilli and crush again until you have a gloriously red-tinged mixture. Tip in the crabmeat, breaking it up gently with a fork, and pour in the oil. Zest the lemon into the mortar and then add the juice.

Using a fork, beat well to mix, and then you are ready to cook your pasta. So do so, and then drain the pasta and tip into a warmed serving bowl. Immediately pour over the crab sauce and toss the pasta about in it, then throw in the parsley and watercress and toss again.

Serves 6 as a starter; 4 as a main course.