Wales On Sunday

PRAWN AND CRAB LINGUINE

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INGREDIENT­S (serves 4)

2 x tablespoon­s Napolina olive oil

200g large raw king prawns, peeled 100g cooked crab meat

4 x anchovy fillets, diced

1 x large onion, chopped

2 x cloves of garlic, finely chopped 1 fresh chilli, deseeded

1 x 400g can Napolina cherry tomatoes 500g Napolina bronze die linguine Juice of ½ lemon

Napolina extra virgin olive oil to drizzle Handful of chopped flat-leaf parsley Salt and black pepper

METHOD

1. Heat two tablespoon­s of oil in a large frying pan.

2. Chop the onion, garlic, deseeded chilli and anchovies. Add to the pan and fry until softened. Stir in the can of cherry tomatoes and simmer for 10 minutes.

3. Add the prawns and the crab meat and cook for a further three to five minutes until the prawns are pink.

4. 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.

5. Drain the pasta, reserving three 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.

6. Squeeze in the lemon juice and add the parsley before stirring together.

7. Season with salt and pepper, and drizzle with extra virgin olive oil before serving.

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