Recipe courtesy of Napolina
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
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.
