1 live mud crab (approx 1.4kg)
16 green king prawns, shelled & deveined
100ml olive oil
350-400g fresh pappardelle pasta
2 cloves garlic, finely sliced
1 sml red chilli, finely sliced
50ml dry white wine
250g vine-ripened cherry tomatoes, halved
1 bunch continental parsley
50g unsalted butter
1 lemon
Salt & pepper

Put the mud crab in the freezer for approx 20mins while you bring a big pot of salted water to the boil. Take the mud crab straight from the freezer and put into the boiling water and cook for 10min per kg of crab. Drain water and allow the crab to cool before extracting all the crab meat. Set the crab meat aside.

Bring a pot of water to the boil.

In a large frypan over medium heat lightly fry the garlic and chilli in olive oil, being careful not to colour the garlic. Add the prawns and crab meat, turn the heat up to high and cook for 30 seconds.

Add a splash of dry white wine and flambé. Add the cherry tomatoes and a handful of roughly chopped parsley. Toss to combine.

Put the pasta in the pot and cook until al dente, drain & add to the frypan. Add the knob of butter, season well with salt & pepper and toss together to combine.

Serve with a small handful of chopped parsley and a wedge of lemon. Enjoy!

Note: If you are using dry pasta you will have to put it in the pot to cook before you start cooking the chilli and the garlic as it will take a lot longer to cook then the fresh pasta.