Nepenthe

 

Prawn and Crab Linguini

Serves 2
Tip

Don't add in any salt to the sauce as the fish sauce is the salt element

Recipe from

Pantry Magazine

Goes well with

- Petraea Sauvignon Blanc

- Sauvignon Blanc

Ingredients

- 3 cloves of garlic (sliced)
- 3 golden shallots (sliced)
- 2 tablespoon butter
- 1/2 Birdseye chilli (diced)
- 3 Tablespoons chopped coriander leaf
- 1 Tablespoon chopped coriander root & stem
- Pinch cracked black pepper
- 30 mls fish sauce
- 12 cherry tomatoes halved
- 10 King Prawns, peeled with heads off
- 70 grams blue swimmer crab meat (or mud/spanner etc)
- 2 cups of vegetable stock (or fish stock or water)
- 2 sprigs coriander
- 340 grams cooked linguine
- Lime - (optional)

Method

Cook the linguine in salted water with a touch of oil for 8-10 minutes (or until aldente)
In a frying pan saute the garlic, chilli, shallot, pepper & coriander root and prawns in the butter until golden.
Add in the fish sauce and cook for about 10 seconds to release the flavour
Add the stock & tomatoes and reduce until you have a sauce that will coat the pasta
Toss the pasta with the sauce and add the cooked crab meat and chopped coriander leaves
Serve in a bowl and garnish with coriander sprigs and a squeeze of lime (optional)


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