Let’s get cracking. First up, heat the oil in large, deep sided frying pan over a high heat. Add the eschalots, garlic, cherry tomatoes and sea salt, then cook for 4-5 minutes or until tomatoes begin to burst
Add in the vinegar and chilli and reduce the heat to medium. Cook, stirring occasionally for 5 minutes, or until the sauce has reduced
Meanwhile cook the pasta in a large pot of salted boiling water according to packet directions. Drain and set aside ½ cup of pasta water
Add the crab meat, lemon juice and pasta water to the sauce and simmer for 1-2 minutes.. Add in the pasta, toss gently to combine and season with salt and pepper. Finish with some fresh basil leaves, and enjoy!