CRAB AND PRAWN LINGUINI
Looking to impress? Try this crab and prawn linguine. This dish is full of flavour and perfectly matched with our [yellow tail] Sauvignon Blanc.
INGREDIENTS
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250 g Linguine (or pasta of your choice)
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250 g Cherry Tomatoes, on the vine
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225 g Rawn King Prawns, thawed if frozen
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2 Tins of Crab Meat
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5 Garlic cloves, thinly sliced
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1 tsp Dried Chilli Flakes
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4 tbsps Extra Virgin Olive Oil
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1 tsp Dried Oregano
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1 Lemon, juiced
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1 tsp Tomato puree
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A good pinch of salt
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Handful of Parsley, roughly chopped
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METHOD
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Preheat the oven to 200℃
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Pop the cherry tomatoes in a baking tray with a good pinch of salt and the 4 tbspsof extra virgin olive oil, coat the tomatoes well and roast for 30mins until the skins have charred slightly and the juices have been released - this will act as the sauce for the pasta.
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Put a large saucepan on a medium heat and fry the garlic in a generous glug of oil until fragrant - don't let it burn otherwise it will taste bitter! Add in the tomato paste and cook off for another 5mins then add the dried oregano, chilli flakes and lemon juice, stir well then add in the roasted cherry tomatoes making sure to scrape out all of the lovely sweet juices. Give everything a good stir and season with salt and pepper to taste, turn the heat down to low and let simmer for 10mins until the sauce has thickened slightly.
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Tip in the crab meat and the prawns into the tomato sauce and stir well, the prawns will start to turn pink in a matter of minutes so always add them last!
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Set a separate large saucepan on to boil and salt the water well, cook your pasta until al dente. Drain and retain some of the starchy water then add the hot pasta into the sauce and toss to ensure all the pasta is coated, add a splash of the starchy water to help the sauce along.
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With tongs, serve into bowls and garnish with the chopped parsley. Finish with a drizzle with some extra virgin olive oil, grab a fork and get stuck in!
