Ingredients:

  • 12 oz (340 g) linguine
  • Salt, for boiling water
  • 3 tablespoons (45 mL) olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes (adjust to taste)
  • 1 cup (240 mL) dry white wine (e.g., Sauvignon Blanc)
  • 8 oz (225 g) fresh crab meat, picked over for shells
  • 8 oz (225 g) large prawns, peeled and deveined
  • Juice of 1 lemon (about 2 tablespoons or 30 mL)
  • 1/4 cup (10 g) fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. In a large pot, bring salted water to a boil. Add linguine and cook according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
  2. Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes; sauté until fragrant (about 30 seconds). Pour in white wine, raising heat to simmer; let it reduce by half.
  3. Stir in crab meat and prawns; cook until prawns turn pink and opaque (about 3-5 minutes). Squeeze in lemon juice and add reserved pasta water to create a sauce.
  4. Add cooked linguine to the skillet. Toss to combine, ensuring pasta is well coated in the sauce. Stir in chopped parsley and season with salt and pepper to taste.
  5. Plate the dish, garnishing with additional parsley and optional lemon zest.