Prawn and Crab Linguine in Rich Tomato Sauce

Ingredients

Salt

to taste

Black pepper

to taste

Fresh parsley

1/2 cup, finely chopped

Crab meat

1 cup, fresh or canned

Prawns

1 cup, peeled and deveined

White wine

1/2 cup

Canned chopped tomatoes

1 can (14.5 oz)

Chili flakes

1/2 teaspoon

Garlic

3 cloves, minced

Olive oil

2 tablespoons

Linguine pasta

250 grams

Instructions

1. Fill a large pot with salted water and bring it to a boil. Add the linguine and cook according to the package instructions until al dente. Once cooked, drain the pasta and set it aside.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the minced garlic and chili flakes, sautéing them until they release their fragrant aromas, about 1 minute.
3. Stir in the canned chopped tomatoes and white wine into the skillet. Allow the mixture to simmer for about 5 minutes, letting the flavors meld together beautifully.
4. Add the prawns and crab meat to the skillet, cooking them until the prawns have turned a pink hue and are thoroughly cooked, approximately 3-4 minutes.
5. Season the seafood and sauce with salt and pepper according to your preference. Stir in the finely chopped parsley.
6. Finally, incorporate the cooked linguine into the skillet, tossing it gently to ensure every strand is coated with the hearty sauce.
7. Serve your Prawn and Crab Linguine piping hot, garnishing each serving with a sprinkle of fresh parsley for an extra touch of freshness. Buon appetito!