Spicy Crab Prawn Linguine Delight for 2

Instructions:

1. Bring a large pot of salted water to a rolling boil. Add linguine and cook for 1-2 minutes less than the package instructions. Reserve 1/2 cup (120ml) of starchy pasta water before draining.
2. Heat olive oil in a large skillet over medium-high heat. Sauté prawns in a single layer for 1-2 minutes per side, seasoning with 1/2 tsp (3g) black pepper, until pink and opaque (internal temperature of 145°F/63°C). Remove and set aside.
3. In the same oil, sauté sliced garlic and chili flakes for 30-60 seconds until fragrant and pale gold.
4. Lower heat to medium. Stir in heavy cream and lemon juice, scraping the bottom of the pan to release browned bits.
5. Add the undercooked linguine and reserved pasta water. Stir vigorously for 1 minute.
6. Add chilled butter cubes one by one, stirring constantly until the sauce is glossy and thick.
7. Gently fold in the sautéed prawns and lump crab meat. Stir for about 60 seconds until heated through.
8. Remove from heat and stir in the Parmesan cheese and fresh parsley.