This has to be one my favourite pasta dishes ever and thankfully, it works for both a quick midweek meal or something more special (meaning I can have it twice as often, of course!). Tins of crab are surprisingly easy to find once you look; a medium sized supermarket should have them, or failing that, try a specialist food store. You could of course use raw king prawns too, if you like, just adjust the cooking time accordingly.
Serves 2
Ingredients:
1 white onion, finely diced
1tsp garlic paste
1/2 tsp lazy chilli
1 1/2 tbsp tomato puree
300g cherry tomatoes, halved
2 tsp capers, finely chopped
145g tin of shredded, cooked crab, drained
150g cooked king prawns
1 courgette, ‘julienned’ or very thinly sliced into shoelace-like ribbons
160g dried linguine
Handful rocket to serve (optional)
Method:
- Heat a couple of tablespoons of extra virgin olive oil in a large sauté or pan on a medium heat. Add the diced onions and cook for 5-7 mins until softened and starting to colour.
- Once the onions have started to take on a lovely golden colour, add the garlic, chilli and tomato puree and fry for a further 2 minutes to cook off.
- Next, add the cherry tomatoes and turn down the heat to low. Stir from time to time and as the tomatoes start to soften, push down on them to release the juice. After about 10 minutes it should be starting to look a bit more saucy, but add some more oil if it’s on the dry side.
- Add the capers and continue cooking on the low heat, stirring to get all the lovely caramelised bits off the side of the pan.
- Meanwhile bring a large pan of salted water to the boil, add a drop of olive oil and plunge in the linguine. Cook for 10-12 mins or as per pack instructions.
- When you’re down to the last 3 mins of pasta cooking time, add the crab & prawns to the tomato pan and the courgette to the pasta. Stir the crab and prawns in to the sauce and allow to heat through.
- When the pasta is cooked but still has a little bite, drain, reserving a splash of cooking water;
- Take the sauce off the heat and add the pasta and reserved cooking water to the sauce. Stir to combine, check the seasoning and serve immediately with a small handful of rocket on top, if you like.
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