WHAT YOU DO
Step 1. To make the sauce, in a pot, add the oil and sweat the onion until very soft. Add the garlic and cook for two minutes. Now add the white wine and reduce slightly.
Step 2. Add 100ml boiled water to the stock cube. Mix well and add to the pan. Alternatively, add bouillon paste. Cook for five minutes.
Step 3. Add the cream and bring to boil, simmer for a few minutes to thicken. Add the mustard.
Step 4. In the meantime, cook the pasta in a pot of salted water until
al dente, or as per the packet instructions.
Step 5. Add the prawns to the sauce and allow to cook for a few minutes until they lose their opaque colour (if raw). Add the crab claws. Mix with the pasta and serve, ensuring everyone gets an equal amount of prawns and crab claws each.
Recipe credit: The Oar House
Photography credit: Brian Clarke, assisted by Harry Weir
