Crab & King Prawn Linguine
Don’t be put off by the brown crab meat which is my top tip for adding a huge flavour punch.
Ingredients
- 450 gr dried Linguine
- 200 gr fresh Jersey White Crab Meat
- 200 gr fresh Jersey Brown Crab Meat
- 12 King Prawns peeled and de-veined, cut in half lengthwise
- 125 ml dry White Wine
- 100 ml quality Extra Virgin Olive Oil
- A small handful Flat Parsley washed, dried and chopped
- Juice half Large Lemon freshly squeezed
- 1 large clove Garlic peeled and finely chopped
- 1 Red Chilli finely chopped
- Sea salt and freshly ground Black Pepper
Instructions
- Cook the pasta in a large pan of boiling salted water following the manufacturer’s instructions until al dente.
- At the same time heat half of the olive oil in a large, heavy-bottomed frying pan and add the garlic and chilli. Soften without colouring for a couple minutes then add the prawns and cook for a couple more minutes stirring constantly.
- Add the wine, lemon juice, half of the chopped parsley, white and brown crab meat and season generously. Bring to a gentle simmer and thoroughly warm through.
- When the pasta is cooked, drain and return to the pan with the crab and prawn sauce, the remaining parsley and mix. Serve immediately in bowls.
Notes
Check your pasta to see if it contains eggs Tried this recipe?Let us know how it was!