1. Cook the San Remo Egg Pasta according to packet directions, drain.
  2. In a frying pan sauté the garlic, chilli, shallot, coriander root and pepper in the oil till softened.
  3. Add in the fish sauce and cook for about 10 seconds to release the flavour.
  4. Add the stock and reduce until you have a sauce that will coat the pasta.
  5. Toss the pasta with the sauce and add the cooked crab meat and chopped coriander leaves.
  6. Serve in a bowl and garnish with coriander sprigs and a squeeze of lime.