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
Recipe courtesy of Napolina
Ingredients
- 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
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.