Social-Feeds-Cookbook-2016

LinguINe MarE
By @secondhelping
Cooking difficulty: easy
30 minutes
Serves 2
“Chilli, garlic and shellfish have long been good friends. And pasta? Well, it goes with
everything. This dish is dinner party worthy or just a delicious weeknight treat and when
your pasta is half linguine and half zucchini you get half the carbs but twice the flavour.
You can mix and match the shellfish based on what’s available or in season.”
Ingredients
Method
1 large zucchini
100g cooked crab flesh
2 Moreton Bay Bug tails or jumbo
green prawns
½ cup flat leaf parsley
1 tbs chopped fennel fronds
2 cloves garlic
1 long red chilli (or 2 small hot chillies if
you like more heat)
100g squid ink linguine
Good quality extra virgin olive oil
Place a large pot of salted water on to boil.
Flex your knife skills or use a mandolin or v–slicer to cut the zucchini lengthwise into
julienne strips, so that it looks like long pieces of pasta.
Finely chop the garlic, parsley and chilli.
Cut the bug tails or prawns into three of four equal size pieces.
Cook the squid ink linguine in the boiling water until al dente or according to the
instructions on the packet.
Add 2 tablespoons of olive oil to a large flat frying pan over medium heat.
Gently sauté the garlic and chilli for one minute then add the bug / prawn meat and
cook for a further minute.
Add the zucchini noodles and crab meat and sauté for one minute. Add extra olive oil
if the pan needs it. Remove from heat.
When the linguine is cooked, drain it reserving a little of the cooking water.
Add the linguine to the frying pan and return to heat. Gently mix through and add the
parsley and fennel fronds. If it looks dry, loosen it up with a tbs of the cooking water.
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Transfer to serving plates, drizzle with olive oil and serve with ground black pepper
and a wedge of lemon.