As spring starts to draw near I like to dream about luxurious sunny holidays sitting by a beach eating freshly cooked fish by the sea, listening to the waves lapping at the shore.

Whilst the sunny holiday may be a long way off, eating the delicious freshly cooked fish is only a snap of a crabs claw away!

Bring out my Crab & Crayfish Linguine…..

Crab & Crayfish Linguine

 

This is a light summery dish with bags full of flavour.

A kick of chilli, a dash of lemon & hints of parsley & chives. In my book its spring on a plate!

 

Crab & Crayfish Linguine

A plate of this can be whipped up in no time at all.

Crab & Crayfish Linguine

All you need is a few simple fresh ingredients:

100g fresh white crab meat

100g crayfish

200g linguine

40g butter

Half red onion, chopped

2 cloves garlic, finely chopped

1 red chilli, finely chopped

Handful each of fresh parsley & chives, chopped

Zest of half a lemon, finely chopped

Lemon wedges & extra herbs to serve

serves 2-3 people

Crab & Crayfish Linguine

 

Then simply:

1. Cook the linguine as per the packet instructions.

2. Meanwhile, toss the butter into a frying pan and gently melt. Then add in the onions to sweat on a medium heat until soft.

3. Chuck in the chilli, garlic, lemon zest and gently fry for a minute or two.

4. Then throw in the herbs, crab & crayfish and cook for 2-3 minutes to heat through.

5. Toss in the cooked drained pasta and stir through.

 

Serve with a large wedge of lemon and an extra sprinkle of the fresh herbs.

 

Crab & Crayfish Linguine

Give the lemon wedge a good squeeze. Aiming to get it mainly over your food, not the entire table and guests!

Linguine lifted up on a fork

Then tuck in to your heart’s content!

Eating Crab & Crayfish Linguine

 

All that’s left to do is crack open a bottle of wine & settle down to listen to the waves (if you’re lucky enough to live by the sea).

 

 

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