Crab and Prawn Linguine
Crab and Prawn Linguine (Serves 2)
Fancy bringing a slice of the Italian coast into your kitchen? Look no further than this crab and prawn linguine recipe. Packed with fresh flavours of sweet crab and prawn, complimented perfectly by the acidity of the homemade tomato sauce; this indulgent recipe can be cooked in just 30 minutes – a great midweek treat!
- 150g dressed crab
- 100g prawns
- 400g cherry tomatoes
- 1 shallot
- 2 garlic cloves, crushed
- A sprinkle of sugar
- 1 red chilli, chopped and deseeded
- 4 tbsp olive oil
- 250g linguine
- A pinch of salt
- Handful of basil leaves
- Begin by bringing a pan of water to the boil.
- Add the oil to a large frying pan and once hot, tip in the diced shallot. Let the shallot cook until soft before adding the garlic and chilli to the pan. Cook for a further 2 minutes, allowing the garlic to become fragrant.
- Lightly salt the now boiled water before popping in the linguine and cook according to packet instructions.
- While waiting for the linguine to cook, chop the cherry tomatoes into halves and add to the pan. Heat on a medium temperature and let the tomatoes release their juices.
- Simmer the sauce until it reaches a thick consistency, remembering to stir every couple of minutes. The longer the sauce simmers, the thicker it will become.
- Add in a pinch of sugar to your tomatoes and a handful of basil leaves.
- Once the sauce is at the desired consistency, add in the crab meat and prawns. Cook until prawns turn pink in colour throughout, this usually takes around 4 minutes.
- Drain the pasta once cooked and remember to set aside all the goodness of the pasta water.
- Add a splash of the saved pasta water to the sauce and continue cooking for a further 2 minutes, allowing the pasta water to thicken the sauce slightly. Continue adding as much of the pasta water that is needed to create the desired sauce consistency.
- Remove from the heat and combine the linguine pasta into the sauce, stirring in the parsley.
- Serve and enjoy!