Crab & Atlantic prawn Linguine
European Brown crabs are so darn tasty, but they don’t come cheap – so this is a bit of a luxury. I’ve bulked the dish up with Atlantic Prawns which are always good value and have added some sundried tomatoes. They give a little tartness, to balance against the sweetness of the crab. Finished off with some grated parmesan cheese, fresh parsley and black pepper, this is a dish to impress, taking no time to prepare and worth splashing out on once in a while.
Servings: people
Ingredients
- 1 whole shallot peeled & thinly sliced (£0.10)
- 1 whole Red Chilli de-seeded & thinly sliced (£0.20)
- 2 cloves garlic peeled & diced (£0.06)
- 100 grams crab meat brown & white (£3.75)
- 100 grams Prawns (£1.01)
- 140 grams Linguine (£0.14)
- 13 ml olive oil tablespoon (£0.07)
- 10 grams Fresh parsley chopped (£0.20)
- 30 grams Sundried tomatoes chopped (£0.14)
- .5 whole Lemon juice of (£0.15)
- Salt & Pepper
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| Serving Cost: |
Prep Time: 10 minutes
Cook Time: 15 minutes
- Boil a saucepan of water, add a little salt and the linguine, cover, reduce heat and simmer for 12 minutes.
- Heat the olive oil in a frying pan. Add the chilli, shallot and garlic, cook down for about 5 minutes.
- Add 2 tablespoons of the pasta water, bringing everything together, before adding sun dried tomatoes, red crab meat and prawns. Mix everything together.
- Once the pasta is cooked, drain then tip it into the frying pan. Fold in the white crab meat, parley and lemon juice, then season with salt & pepper.
- Serve with Parmesan cheese on top
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