Feeling like something indulgent but still want to keep things fresh? Our Queensland spanner crab & king prawn spaghetti is sure to hit the spot. With a rich fragrant sauce combined with juicy fresh seafood, it goes down perfectly with a crisp glass of white wine.
- 1/2 a teaspoon of saffron
- 1/2 a teaspoon of dried chilli flakes
- 1 clove of garlic
- 30mL of water
- 15mL of olive oil
- 300g of unsalted butter
- 24 raw prawn cutlets
- 320g of spanner crabmeat
- 1kg of spaghettini
- 50mL of lemon juice
- 1/2 cup of toasted panko breadcrumbs
- 1/2 cup of parmesan cheese
- Wedges of lemon
- Salt and pepper to taste
Cut the butter into cubes and allow it to soften at room temperature. Put a large pot of water on to boil and add a dash of olive oil to help prevent the pasta from sticking.
Combine saffron, dried chilli, garlic, oil and water in a pot. Simmer the mixture until it almost becomes a paste; leave it off the heat to stew for 20mins. Mix this paste with the butter till well combined.
Heat a pan and add half of the butter mixture, add the prawn and after 30 seconds add the crabmeat. Sauté in pan, stirring and mixing well to keep butter emulsified. Put pasta into boiling water, continue cooking crab and prawns, deglazing with lemon juice as required.
Once pasta is cooked al dente, drain and add to crab and prawn mix. Add the rest of the butter mixture and stir it through to make a sauce and coat the pasta. Plate into bowls and top with the toasted panko breadcrumbs. Top with grated parmesan and serve with a lemon wedge.