- Smoked salmon
- Crab meat
- Fresh pasta
- 2 Lemons
So you don't have to have all three seafood ingredients, but they do make it extra tasty so try not to be tight and go big!
Peel the garlic.
Chop chop chop it into tiny pieces.
Grab the lemons and zest them. Only have the yellow part as the white bits are bitter and taste awful.
Chop the lemons in half. Not really rocket science that part is it?
Chop the smoked salmon up. Doesn't have to be in perfect pieces.
Heat a pot of water for the pasta and a big frying pan for the sauce; pour in some good olive oil.
Start with the garlic and the lemon zest. Nice, slow controlled heat.
After a couple of minutes of cooking the lemon and garlic it will start smelling delicious. Throw in the prawns.
Once the prawns start going a little pink, pop the crab meat in.
Cook it nice and slowly for around 30 seconds.
Add the smoked salmon.
Stir it all around, but make sure it's still a nice low heat. It doesn't need to be too hot.
Grate a whole load of parmesan. Don't be shy; this is the good stuff.
Pick the parsley leaves away from the stalks.
Add all of the cream into the seafood mix.
Chop the parsley.
When the cream starts to come to the boil, add the cheese and the parsley.
Season the mix with a load of pepper and a little salt.
Simmer it gently and pour in the juice of the two lemons.
Take the sauce off the heat and quickly cook the pasta.
When the pasta is cooked, add it to the sauce.
Mix the whole thing up so the cream covers the sauce completely.
Chef tip alert...taste the dish now!!! Does it need more salt? Little more lemon? Do whatever makes it better. Pop it into an ovenproof dish.
Grate a whole load more cheese over the top of it. This gives it crunchiness, and the more of that the better!
It should look like this. All you need to do is throw it into the oven at 180C for 15 minutes to get it crispy.
Sprinkle a little parsley over the top and bring it to the table. Then wait for the 'oohs!' and 'aahs' from your guests!