150g spaghetti
100g salted butter
½ red chilli, seeds removed and sliced
1 clove of garlic, thinly sliced
Zest of 1 Lemon + 2 teasp. lemon juice
200g Dublin Bay prawns
100g Irish crab meat
Achill Island sea salt and black pepper
Chopped fresh parsley and lemon wedges, to serve
150g spaghetti
100g salted butter
½ red chilli, seeds removed and sliced
1 clove of garlic, thinly sliced
Zest of 1 Lemon + 2 teasp. lemon juice
200g Dublin Bay prawns
100g Irish crab meat
Achill Island sea salt and black pepper
Chopped fresh parsley and lemon wedges, to serve
Cook the pasta in boiling salted water, according to pack instructions, until al-dente, then drain and retain a few tablespoons of the cooking liquid.
Place the butter in a frying pan over a medium heat and cook until brown and nutty.
Add the chilli, garlic, lemon zest, prawns and cook for 2 minutes, add the crab meat and continue to cook for another two minutes.
Transfer the cooked pasta to the pan and add a tablespoon of the reserved cooking liquid and stir well. If the pasta looks a little dry add another tablespoon of cooking liquid. Toss everything together until evenly combined then add a squeeze of lemon juice and season to taste.
Transfer to bowls and garnish with chopped parsley and a lemon wedge, serve immediately
Cook the pasta in boiling salted water, according to pack instructions, until al-dente, then drain and retain a few tablespoons of the cooking liquid.
Place the butter in a frying pan over a medium heat and cook until brown and nutty.
Add the chilli, garlic, lemon zest, prawns and cook for 2 minutes, add the crab meat and continue to cook for another two minutes.
Transfer the cooked pasta to the pan and add a tablespoon of the reserved cooking liquid and stir well. If the pasta looks a little dry add another tablespoon of cooking liquid. Toss everything together until evenly combined then add a squeeze of lemon juice and season to taste.
Transfer to bowls and garnish with chopped parsley and a lemon wedge, serve immediately
