Cooking for Love
Mince garlic. Slice red chili lengthwise, remove the seeds and pith, then finely julienne before mincing.
Pluck medium sized branches from the watercress, including some leaves.
In a pot of boiling water, add pasta and salt, leave it to cook until al dente.
In a small pan, lightly sauté minced red chili and garlic until translucent on a medium to medium low heat.
Turn off the heat and transfer the red chili and garlic mix into a mixing bowl.
Into the bowl, add crab meat, sea salt and watercress. Toss evenly to mix.
Once spaghetti is cooked, immediately add to mixing bowl with a little pasta water.
Add truffle oil and and combine evenly wth the pasta. Season with more salt.
For garnishing use Ikura and watercress leaves. Serve.