Bring a large pan of salted water to the boil, feed in the gluten free spaghetti and cook for the time it says on the pack, stirring a couple of times to stop it sticking.
Seed and finely chop the chili. Roughly chop the parsley. Open the crab meat and tip the contents into a sieve. Drain well.
Heat 2 tbsp of the oil in a large frying pan, add the garlic infused oil and chili and fry for 1 minute.
Tip the crab meat into the pan with the wine, season with salt and pepper and heat through for a minute or so, stirring.
Drain the gluten free pasta, return it to the pan and tip in the crab mixture, the last tablespoon of oil, lemon zest and juice and the parsley.
Toss everything together and serve topped with chives and grated Parmesan.
