Creole prawn spaghetti

Preparation

Finely dice the green pepper. Finely slice the spring onions. Finely dice the celery sticks. Finely chop the coriander. To serve cut 1 into wedges and juice 1 of the lemons. Quarter the spicy Spanish chorizo slices. Roughly chop the ripe mixed tomatoes.

Method

1. 1 In a non-metallic bowl, stir together the prawns and 2 tbsp Creole Paste.
2. 2 In another bowl, mix together the crab, green pepper, spring onions, celery, coriander and lemon juice; season.
3. 3 Heat a wide sauté pan and gently cook the chorizo for 2-3 minutes until starting to crisp and release its oil.
4. 4 Stir in the remaining Creole Paste and cook for 30 seconds, stirring continuously.
5. 5 Add the tomatoes, reduce the heat and cook gently for 10 minutes, stirring occasionally until the tomatoes have broken down and made a sauce.
6. 6 Meanwhile, cook the spaghetti following pack instructions until al dente.
7. 7 Take 2 ladlefuls of pasta water and stir into the tomato sauce.
8. 8 Drain the pasta and return to the pan. Stir the tomato sauce into the pasta, loosely cover with a lid and set aside.
9. 9 Wipe out the tomato pan, return to a high heat, add the prawns and stir for 3 minutes until cooked through.
10. 10 To serve, divide the spaghetti and tomato sauce among 4 pasta bowls, top with the crab mixture and then the prawns. Serve immediately with lemon wedges.