Bright and vibrant, Paul Ainsworth’s simple fettuccine recipe boasts juicy prawns and delicate crab meat. Quick to prepare and with tart cherry tomatoes, fresh rocket and crunchy pine nuts, this is a wonderful combination you’re sure to return to time and again.
Southampton-born Paul Ainsworth got his break courtesy of Gary Rhodes, whom he worked for three years. After that, he moved to Gordon Ramsay's organisation, working first at his flagship Royal Hospital Road restaurant and then with Marcus Wareing at Petrus.
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Bring a large pan of salted water to the boil, in preparation for the pasta
Meanwhile, heat the vegetable stock in a separate pan and whisk in the butter to make an emulsion. Set to one side until required
200ml of vegetable stock
50g of butter, cubed
Place a frying pan over a high heat and add a generous dash of olive oil. Once the oil is nice and hot add the prawns to the pan and sauté, turning over after 30 seconds until they're juicy and pink. Add the garlic purée, sliced chilli and a good squeeze of lemon juice to the pan followed by 50ml of the vegetable emulsion. Simmer for 1 minute until reduced
24 tiger prawns, raw, shelled, deveined and seasoned
20g of garlic purée
1 red chilli, sliced
1/2 lemon, juiced
Cook the pasta in the pan of boiling water for 2-3 minutes if fresh, or according to packet instructions if dry. Strain and place the pasta into the prawn pan, mixing thoroughly. Season to taste, then add the cherry tomatoes and chopped parsley
500g of fettuccine, fresh (if using dried allow extra cooking time according to pack instructions)
12 cherry tomatoes, ripe, sliced in half
fresh parsley, chopped
To serve, put the pasta in a bowl and cover with the fresh white crab meat, rocket and pine nuts. Add a squeeze of lemon juice and a drizzle of olive oil, then serve immediately with crusty bread
200g of white crab meat
40g of fresh rocket leaves
40g of pine nuts, lightly toasted
extra virgin olive oil
1/2 lemon, juiced
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