Chorizo, crab, prawns and chilli are officially a match made in heaven. If I were to choose my last meal on Earth, then this combination would be up there for consideration. It has everything; sweetness from the crab, meaty goodness from the chorizo, strong flavours from the prawns, smokeyness from the garlic, freshness from the lemon juice, and a wicked kick from the chilli! Wait a minute, I forgot to mention the King of the dish, homemade linguine!
Those of you that regularly follow hmwm will probably be thinking; ‘here she goes again, banging on about homemade pasta this, homemade pasta that’, but when you love something so much you just gotta shout about it and I THINK HOMEMADE PASTA IS BLOOMING MARVELLOUS!!!!!!
For the Pasta
- 2 eggs
- 200g 00 flour
- Pinch Salt
For the Pasta Sauce
- 200g prawns
- 2 tomatoes – cut a cross into the base and place in boiling water for 2 minutes, plunge into some cold water to cool and then peel away the skin and roughly chop
- 50g chorizo
- 1 red chilli – finely chopped
- 2-3 cloves smoked garlic – finely chopped
- 1 small white onion – finely sliced
- Splash oil
- 5 sundried tomatoes
- Handful fresh basil – torn
- Handful parmesan
- 170g tinned crab meat
- Juice ½ lemon
- Chilli oil – to serve (optional
To make the pasta; sieve the flour and salt into a bowl and make a well in the centre
Break your eggs into the middle and whisk it, incorporating the flour into it from the sides
Once the dough has come together knead it for 7-10 minutes until you have a smooth dough
Split the dough into 2 (wrapping up the ball you aren’t using), and press one of the balls flat with your hand.
Roll the pasta through the thickest setting of a pasta maker, fold in half and then repeat this about 3-4 times, before reducing the settings and feeding through the roller until you get to about setting number three, and have lovely thin and smooth pasta.
Take your strip of pasta and then roll is through it through the linguini setting (or similar) or your pasta machine.
Cover the linguini with a clean cloth to ensure it doesn’t dry out.
Repeat this process with the second ball of pasta and cover until you’re ready to cook.
Fill a large saucepan of water with a good helping of salt and bring to the boil.
In the meantime, heat a large wok, or frying pan and fry the chorizo until crispy.
Add the chilli, garlic and onions to the pan and gently fry for 5-7 minutes to soften.
Stir in the tomatoes and cook for a further 5 minutes.
When your water is boiling, reduce to a simmer and then add the pasta to cook for 2 minutes.
Add the crab and the prawns to the frying pan mix while the pasta is cooking.
Once the pasta has cooked, drain and toss into the ingredients in the frying pan.
Turn off the heat and stir through the parmesan, basil, oil and lemon juice.
Give the mixture a real good stir until it is well combined and season to taste.
Divide between your bowls and drizzle over some chilli oil, if you fancy an added kick.