Linguine with lobster & asparagus

400g linguine
250g asparagus spears, blanched and cut into 5cm lengths
2 cooked lobster tails (about 200g each), shells removed, or 200g crab meat
2½ tablespoons olive oil
1 red chilli, seeded and thinly sliced
3 tablespoons snipped fresh chives
3 tablespoons chopped fresh parsley
Freshly ground pepper

1. Cook the pasta in a large saucepan of boiling water according to the packet directions, until firm-tender. Drain and return the linguine to the saucepan.

2. Add the asparagus, lobster, oil, chilli, chives and parsley to the saucepan and toss gently over low heat for 3 minutes. Season to taste with freshly ground pepper.