Recipe: Black Pepper And Prawn Tagliatelle
Another savoury eyeCandy recipe! This time it's amazing homemade black pepper pasta with crab and king prawns. This one isn't just good to look at...you really have to have a go at making it!
Tag your photos using #eyeCandySorted and we'll take a look!
- 350 g pasta flour
- 100 g coarse semolina
- 4 large eggs
- 1 egg yolk
- 1 pinch cracked black pepper
- 6 large tiger prawns
- 1 shallot
- 2 cloves garlic
- 1 half fresh chilli, seeds removed
- 1 handful fresh parsley
- 2 knobs butter
- 1 handful peas
- 1 tin crab meat
- 1 glass white wine
- 1 lemon
Make The Pasta Dough
Mix the flour with the semolina and crack in the eggs, along with a good pinch of salt and the cracked black pepper.
Knead The Dough
Knead the dough until it becomes smooth and springy then rest it in the fridge for an hour.
Roll Out And Cut The Pasta
Boil a large pot of water.
Roll the pasta out into sheets, ending at about 2mm thick.
Cut the sheets into very thin strips to make the linguine.
Prep The Veggies
Finely dice the shallot, garlic, chilli and parsley.
Fry Off Those Prawns!
Heat the butter in a large frying pan and chuck in the prawns.
Let them colour on both sides before removing to a plate lined with kitchen towel.
Chuck In The Diced Veggies
Throw the shallot, garlic and chilli into the same pan with a little butter to let them soften.
Chuck Everything Else In
Chuck in the peas and the crab meat and toss together, then season with salt and pepper.
Pour in the white wine and let it bubble and reduce.
Cook The Pasta And Toss In
Cook the tagliatelle for a 2-3 minutes, then drain and toss with the crab.
Serve Up And Eat Up!
Place the prawns on top of the pasta.
Serve the linguine with the prawns and a lemon wedge.
Tagged recipes and photos
Hungry for more? Try one of these!