Preheat the oven to 200°C/180°C fan/gas 6.

First, make the breadcrumb topping. Pulse the slice of bread with the lemon zest in a mini food processor until you have coarse breadcrumbs. Add the olive oil and parsley and pulse once or twice until combined. Season with salt and pepper. Spread out on a baking tray and bake for 7–10 minutes until golden brown and crispy. Remove from the oven and set aside.

Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the packet instructions, until al dente. Drain, reserving a little of the cooking water, and drizzle with olive oil to prevent it sticking.

In a deep-sided frying pan over a low heat, add the extra-virgin olive oil, garlic and chilli and cook for 1 minute until fragrant and starting to sizzle but not brown. Turn up the heat to medium and add the wine (if using) and a squeeze of lemon juice. Allow to bubble for 1 minute then reduce the heat back to low-medium. Stir in the crab meat, 2 tablespoons of the reserved pasta water, the lemon zest and another good squeeze of juice, and season with salt and pepper to taste. Cook gently for a minute until the crab is warmed through. Tip in the pasta and toss over the gentle heat until well coated in the sauce, adding a little more reserved pasta water if needed. Stir through the parsley and check for seasoning. Serve immediately, drizzled with extra virgin olive oil and topped with the crispy breadcrumbs.