Prawn and crab linguine

  • Serves 4

This seafood linguine will transport you straight to a hot beach in Italy...well, not quite but it's a good second! We'd recommend accompanying it with a crisp white wine

prawn and crab linguine

Recipe courtesy of Napolina 



  • Napolina Olive Oil 2 tbsp
  • Large raw king prawns 200g, peeled
  • Cooked crab meat 100g
  • Anchovy fillets 4, diced
  • Onion 1, chopped
  • Garlic 2 cloves, finely chopped
  • Fresh chilli 1, deseeded
  • Napolina Cherry Tomatoes 1 can, (400g)
  • Napolina Bronze Die Linguine 500g
  • Juice of half a lemon
  • Napolina Extra Virgin Olive Oil to drizzle
  • Flatleaf parsley handful, chopped
  • Salt
  • Freshly ground black pepper


  • Step 1

    Heat 2 tablespoons of oil in a large frying pan.

  • Step 2

    Chop the onion, garlic, deseeded chilli and anchovies. Add to the pan and fry until softened.

  • Step 3

    Stir in the can of cherry tomatoes and simmer for 10 minutes.

  • Step 4

    Add the prawns and the crab meat and cook for a further 3-5 minutes until the prawns are pink.

  • Step 5

    Meanwhile bring a large pan of water to the boil, season with salt. Add 500g of Linguine and boil for 10 minutes until al dente.

  • Step 6

    Drain the pasta reserving 3 tablespoons of the cooking water, and add this and the pasta to the pan holding the sauce, tossing until all of the pasta is coated.

  • Step 7

    Squeeze in the lemon juice and add the parsley before stirring together.

  • Step 8

    Season with salt and pepper, and drizzle with extra virgin olive oil before serving.