Prawn and Crab Linguine from Chef Rich at Hackett’s Bistro, Witney

Crab & King Prawn Linguinni ( serves 2)

I teaspoon olive oil
2 banana shallots(diced)
5 Cherry tomatoes halved
8 fresh king prawns(shelled and de-veined)
100g Hand picked white crab meat
Half a red chilli chopped
I fresh clove of garlic crushed
Half of lime zest
Half of lime juice
Dash of white wine
2 tabs passata
300g fresh linguini

Gently fry shallots, cherry tomatoes, oil, garlic until soft, add Prawns, chilli,lime zest and juice, white wine and crabmeat and reduce for 4 minutes . Place linguini in hot water for 3-5 minutes, drain and add to pan, serve.

Garnish with rocket and fresh parmesan
Serve with a crisp white wine like Running Duck Saugvignon Blanc