Tiger Prawn, Crab Meat & Kale Linguine

Chef Edwin’s Tiger Prawn & Crab Meat Linguine with Sustenir Toscano Kale

An indulgent pasta dish bursting with tongue-tingling fresh flavours from a seafood broth and Sustenir Toscano Kale. Recipe comes courtesy of Chef Edwin from Edwin & Cooks. You can find Chef Edwin dishing out delicious western fusion cuisine at his cosy bistro at Thomson V Two.

Total cook time: 1hr

Level of difficulty: Easy

Ingredients for Pasta

  • 160g linguine
  • 60g of Sustenir Toscano Kale
  • 3 tiger prawns
  • 1 tablespoon of crab meat
  • 3 cloves of garlic
  • 1 red chilli
  • 1 calamansi
  • 40ml of white wine
  • ½ cup (120ml) seafood stock
  • 40ml of olive oil
  • 1 tablespoon of extra virgin olive oil

Ingredients for Seafood Stock

  • 2 sticks of celery
  • 1 medium sized carrot
  • 1 onion
  • 2 crab shells
  • 100g of prawn heads
  • 1 bay leaf
  • Salt

Method

Start with the seafood stock as this will have to simmer for an hour. You can start on your pasta when the seafood stock has been simmering for about 45mins

  • Roughly chop up the celery, carrot and onion.
  • Bring 3L of water to a boil and throw all ingredients in and add a pinch of salt.
  • Let the stock simmer for an hour and start on your pasta.
  • Finely chop the Sustenir Toscano Kale and tiger prawn
  • Mince the red chilli and garlic
  • Cook linguine until al dente or as preferred
  • Heat 40ml of extra virgin olive oil in a pan and throw in the garlic. Fry until the garlic is lightly sautéed.
  • Add in the linguine and white wine and sautéed for 30seconds
  • Throw in the chilli, tiger prawns and Sustenir Toscano Kale.
  • Add the seafood stock and let the pasta simmer for 1min
  • Finish off the dish with a squeeze of calamansi and enjoy!

For more inspiring ways to cook with Toscano Kale, visit our Toscano Kale recipes page.

To find out more about the delicious fusion food available at Edwin & Cooks visit www.edwinandcooks.com 

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