A delicious pasta for a treat from Diana Henry.
Ingredients
- 300 g raw king prawns peeled
- 450 g cherry tomatoes
- extra virgin olive oil
- 280 g spaghetti
- 2 cloves garlic sliced
- good squeeze of lemon plus the zest of 1 unwaxed lemon, removed with a zester
- 150 g white crabmeat
- 1½ tbsp flat leaf parsley finely chopped
Servings:
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6.Lay the prawns on a double layer of kitchen paper and pat them dry.
- Put the cherry tomatoes into a roasting tin large enough to hold them in a single layer and toss in some seasoning and 1½ tbsp of the oil. Roast for 10 minutes.
- Cook the pasta in a big pot of boiling, salted water.
- Meanwhile, add the garlic to the tomatoes, tossing it around in the juices, and return to the oven for 5-10 minutes. They should be shrunken and slightly caramelised in patches; the garlic should be golden.
- Heat 1 tbsp of oil in a large frying pan and sauté the prawns until they turn pink, seasoning and adding lemon juice. Toss in the crab and heat through.
- Drain the pasta, return to the pan and add the seafood and the tomatoes, with all the juices from both.
- Toss with the parsley and lemon zest, check for seasoning and serve.
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