Category, , , , DifficultyBeginner

This healthy chilli crab & prawn spaghetti punches with flavour & bound to impress.

Yields1 Serving
Prep Time20 minsCook Time20 minsTotal Time39 mins
Tomato, prawn & crab broth - SERVES 4
 25 g sliced eschallots
 25 g sliced garlic
 600 g ripe tomatoes
 500 ml vegetable stock
 35 g chilli oil*
 20 g basil leaves
 lemon juice
 4 g salt (to taste)
 500 g dried spaghetti * can use gluten free if preferred
 250 g zucchini noodle *Spiral adapter required
 5 lemon wedges
 100 g cooked spanner crab, no shell
 12 Medium prawns *roasted with a sprinkle of sweet paprika & squeeze of lemon
 pepper & salt pepper *to taste
 Basil leaves for garnish
Chilli Oil
 120 g long red chilli chopped
 150 ml Extra Virgin Olive Oil
1

Cook chilli with 200ml of oil for about 30mins on low heat. Once chilli cooked and changed colour add the rest of the oil to stop the chilli from burning.

Method

1. Blanch tomatoes in water & peel skin off. Dice them into 2cm cubes.
2. Place a medium size pot on medium heat, 1tbsp of Olive Oil & sauté garlic & shallots.
3. Place a large pot of water on to boil, add salt and a dash of oil.
4. When the water is boiling, add pasta and cook until al dente.

5. Add chilli oil, diced tomatoes and stock to the pan. Bring to the boil and add basil and seasoning.
6. Mix through crab, prawns & zuchinni noodles
7. Simmer for 5minutes and add lemon juice and take off the heat.
8. Toss through spaghetti & serve

Ingredients

Tomato, prawn & crab broth - SERVES 4
 25 g sliced eschallots
 25 g sliced garlic
 600 g ripe tomatoes
 500 ml vegetable stock
 35 g chilli oil*
 20 g basil leaves
 lemon juice
 4 g salt (to taste)
 500 g dried spaghetti * can use gluten free if preferred
 250 g zucchini noodle *Spiral adapter required
 5 lemon wedges
 100 g cooked spanner crab, no shell
 12 Medium prawns *roasted with a sprinkle of sweet paprika & squeeze of lemon
 pepper & salt pepper *to taste
 Basil leaves for garnish
Chilli Oil
 120 g long red chilli chopped
 150 ml Extra Virgin Olive Oil

Directions

1

Cook chilli with 200ml of oil for about 30mins on low heat. Once chilli cooked and changed colour add the rest of the oil to stop the chilli from burning.

Method

1. Blanch tomatoes in water & peel skin off. Dice them into 2cm cubes.
2. Place a medium size pot on medium heat, 1tbsp of Olive Oil & sauté garlic & shallots.
3. Place a large pot of water on to boil, add salt and a dash of oil.
4. When the water is boiling, add pasta and cook until al dente.

5. Add chilli oil, diced tomatoes and stock to the pan. Bring to the boil and add basil and seasoning.
6. Mix through crab, prawns & zuchinni noodles
7. Simmer for 5minutes and add lemon juice and take off the heat.
8. Toss through spaghetti & serve

Prawn & crab spaghetti in a light tomato broth