Simple food...

Adapted from “Gino’s Italian Adriatic Escape” by Gino D’Acampo

I saw this on one of Gino’s shows and it looked so simple I just had to try it that night!

This is a variation of the original dish as I was trying out frozen crab meat and added the prawns in case the crab meat wasn’t good.

With home grown parsley and the lemon zest smell, this dish is a refreshing pasta dish that can be enjoyed with….some Prosecco!

Makes 4

Ingredients:

• 400g dried spaghettini
• 4 tablespoons olive oil
• 4 garlic cloves, peeled and finely chopped
• 1 fresh, medium-hot red chilli, deseeded and finely chopped
• 200g fresh red cherry tomatoes, halved
• Zest of 2 unwaxed lemons
• 150-200ml prosecco
• 360g fresh white crab meat
• 120g pitted green olives, drained and halved
• 6 tablespoons chopped fresh flat-leaf parsley
• Salt

Instructions:

1. Cook the pasta in a large pan of boiling, salted water until al dente.
2. Meanwhile, put the oil in a large, high-sided frying pan or sauté pan and place over a medium heat. Fry the prawns gently for about 1 minute each side.
3. Remove the prawns and put aside.
4. Add the garlic and chilli to the pan. Fry gently for about 1 minute, stirring continuously.
5. Add the tomatoes and cook for 2 minutes or until slightly softened (you do not want them to turn mushy). Stir in the lemon zest. Season with salt.
6. Increase the heat and pour in the Prosecco. Bring to the boil and let it bubble until almost evaporated (about 1-2 minutes). Add the crab meat, prawns, olives and parsley and turn off the heat.
7. When the pasta is cooked, remove it from the water using tongs or a spaghetti spoon and put it directly in the pan with the crab mixture without draining.
8. Gently toss the pasta to ensure it is evenly coated. Serve immediately.