Bring a large pan of salted water to the boil and add the linguine and cook for 10-12 minutes until al dente. Reserve a cup full of the cooking liquid just before draining.
Meanwhile, heat the oil and butter in a pan and gently fry the garlic, chilli and lemon zest for a few minutes. Add the courgette and increase the heat and fry for a couple of minutes more.
Stir in the brown crab meat and cook for 30 seconds then add 125ml of the pasta cooking water season and stir to combine.
Drain the pasta and toss in the sauce then fold through white crab meat, with a splash more water if needed, and herbs. Serve with a good squeeze of lemon juice and a grinding of black pepper.
A fresh tasty 15 minute seafood pasta that is spectacular eaten al fresco with a glass of chilled wine. Use a julienne peeler to make easy work of the courgette and toss through some rocket leaves if you fancy some additional peppery green bite.