This mouthwatering seafood dish makes for a tasty midweek treat or a refreshing weekend lunch.  If you haven’t got the time or the patience to cook fresh crab from scratch, cheat and buy it ready-cooked from the fishmonger. 

Serves 4

Preparation Time: 10 minutes

Cooking Time: 10 minutes (plus cooking time if cooking the crab from fresh)

What You’ll Need:

• 600g linguine
• 200g white crabmeat, cooked
• 250g crayfish tails
• 500g cherry tomatoes
• 1 sliced red onion
• 2 red chillies, chopped
• 2 garlic cloves, crushed
• 1/3 bottle white wine
• 100g rocket
• Juice and grated zest of one lemon.
• 4 tbsp olive oil

What To Do:

1. Begin by bringing a large pan of salted water to the boil and cook the linguine for 9 to 11 minutes, or until al dente.  While it cooks, heat the olive oil in a warm pan, adding the red onion, chilli, and garlic.  Fry lightly without colouring for one minute.
2. Stir in the crabmeat and crayfish tails and heat through for another minute.  Add the wine to the pan and let it simmer to reduce by 1/3.
3. Drain the linguine and toss through the crab and crayfish mixture.  Squeeze in the lemon juice and grated zest and season to taste.
4. Take the pan off the heat and add the rocket and tomatoes.
5. Serve immediately with a big plate of balsamic dressed rocket.