Prawn and crab linguine

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
  • Serves 4
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Recipe courtesy of Napolina

Ingredients

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

Method

  • 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.

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