Prawn and Crab Linguine

This delightful recipe combines Prawns, Crab and Anchovies to create a tasty seafood linguine – perfect for a light family supper.

Cooking Time

30 minutes

Servings

4

Method:

Heat 2 tablespoons of oil in a large frying pan.

Chop the onion, garlic, deseeded chilli and anchovies. Add to the pan and fry until softened.

Stir in the can of chopped tomatoes and simmer for 10 minutes.

Add the prawns and the crab meat and cook for a further 3-5 minutes until the prawns are pink.

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.

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.

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

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

Ingredients

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 Linguine

Juice of ½ lemon

Napolina Extra Virgin Olive Oil to drizzle

Handful chopped flat-leaf parsley

Salt

Black pepper

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