Just over a month to go and we will be changing seasons! This week we had some nice sunny days that made me long for Spring. I’m looking forward to going outside without hunting down everyone’s hat, scarves and gloves. The gloves are the worst, we have lost so many the kids have had to wear odd gloves on our last couple of outings! My little boy also has a tantrum if each one of his fingers isn’t pushed all the way to the end of the glove, it drives him mad! Next time I shall buy mittens.

All this talk of Spring makes me fancy lighter meals. This Crab and Prawn linguine is deliciously simple and yet it feels special. We used to make a spicy crab linguine before having the kids, but I have adapted it as my daughter doesn’t like anything spicy at the moment. The prawns are optional; I quite often make it with just crab; but when I happen to have some in the freezer they are a nice extra and make up for the lack of chilli.

 

Crab and Prawn Linguine

Serves 4

Preparation: 2 min Cooking: 10-15 min

Ingredients:

A dash of vegetable oil

2 cloves garlic-chopped

Passata 500g

2 cans of white crab meat in brine (170g)

Frozen cooked Prawns (170g)

Fresh parsley- finely chopped

Salt and pepper to taste.

Linguine- Approx 350g

Method

Put a large pan of water to boil for the linguine. Add the pasta and cook following packet instructions. In the meantime, prepare the sauce.

In a frying pan, cook the garlic in a little oil until softened before adding the passata. Add the crabmeat and brine and simmer for a few minutes. Add the frozen prawns and cook following packet instructions.  Once the prawns are cooked take off the heat and sprinkle on the fresh parsley.

Season to taste.