About the Recipe
A spicy mix of onion, tomato and peppers, this pasta dish is ideal for summer eating indoors or out.
Ingredients
For the Creole Paste
2 cloves of Garlic
1 Jalapeno
0.5 Onion
1 Tbsp Parsley
1 Tsp Thyme leaves
1 Green Pepper
1 Tsp Sea Salt
0.5 Tsp Cayenne Pepper
0.5 Tsp freshly Ground Black Pepper
2 Tbsp Vegetable Oil
300g King Prawns
6 Tbsp Creole Paste
100g White Crab Meat
1 Green Pepper, deseeded and diced finely
4 Spring Onions, sliced finely
2 Celery Sticks, diced finely
2 Tbsp Chopped Coriander leaves
3 Lemons; 2 juiced and 1 cut into wedges to serve
100g Chorizo, diced
600g Tomatoes, chopped roughly
250g Spaghetti
Preparation
For the Creole Paste
In a foods processor, puree the Garlic, Onion, Jalapeno, Parsley and Thyme
Add the Green Pepper, Sea Salt, Cayenne and Black Pepper
Pulse until you have a paste and all is finey chopped
Transfer to a bowl and stir in the Vegetable Oil
In a non-metallic bowl stir together the Prawns and 3 Tbsp of Creole Paste
In another bowl mix together the Crab, Green Pepper, Spring Onions, Celery, Coriander and Lemon Juice
Season to taste
Heat a Wok and gently cook the Chorizo for 2-3 minutes until just starting to crisp
Stir in the remaining Creole Paste and cook for 30 seconds stirring continuously
Add the Tomatoes; reduce the heat and cook gently for 10 minutes stirring occasionally until the tomatoes have broken down and made a sauce
Meanwhile cook the Spaghetti in accordance with the packet instructions
Take 1 ladle of pasta water and stir into the tomato sauce
Drain the Pasta and return to the pan
Stir the tomato sauce into the pasta, loosely cover and set aside
Wipe out the tomato pan and return to the heat
Add the Prawns and stir for 3 minutes until cooked through
To serve
Divide the Spaghetti and Tomato Sauce between 4 bowls
Top with the Crab Mixture and the Prawns
Serve with the Lemon Wedges