Prawn Crab Linguine from The Pantry

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The Pantry, Brighton

29 January 2024


16 medium sized raw prawns (cut in half) 

90g crab meat  

50ml olive oil 

1 tsp crushed garlic 

1 tsp chilli confit 

200gm good quality dried linguine  

12 cherry tomatoes (cut in half) 

Small bunch chopped parsley 

100ml chicken stock 

50g butter Salt & pepper


1. Boil a pot of salted water to cook the pasta.

2. In a frying pan, sauté the prawns, crab, garlic and chili in the olive oil with a little salt and pepper for about 1 minute.

3. Add the chicken stock and reduce by half.

4. Stir in the butter.

5. Add the cherry tomatoes, parsley, and drained cooked pasta.

Season with salt and pepper and serve.

Serves 2