Crab and scallop spaghetti in a white wine sauce
A quick and easy seafood pasta akin to crab linguine you often find in restaurants.
INGREDIENTS
- 225g spaghetti
- 225g crab meat
- 400g scallops or bay scallops
- 200g cherry tomatoes (halved if large)
- 4-5 cloves garlic (finely chopped)
- Chili flakes
- 60ml white wine
- 30ml clam juice
- Juice of 1/2 lemon
- Zest of 1 lemon
- 40g butter
- Parsley (finely chopped)
STEPS
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Place the cherry tomatoes on a small baking sheet. Coat evenly with olive oil, and place under the broiler for 5-8 minutes until blistered.
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Meanwhile, on a large stainless steel plan sear the scallops (1-2 minutes per side) over medium high-heat in oil, being careful not to overcook them. Remove and place on a plate.
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Boil the spaghetti in heavily salted water for 1 minute less than package instructions.
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In the same stainless steel plan used to sear the scallops, add additional olive oil and fry the garlic and chili flakes at low heat until fragrant (about 1 minute). Add the white wine, clam juice, and lemon juice, and allow it to reduce over low-heat while the pasta continues to cook.
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Once the spaghetti is ready, using tongs directly place it in the pan (alongside some pasta water), and gently toss to coat the pasta. Add the blistered cherry tomatoes, crab meat, scallops, finely chopped parsley, butter, and lemon zest, and toss to thicken. Serve immediately.
