Fresh pasta with prawns, crab, peas & crème fraîche

Boil the peas for 2-3 minutes, then drain, cool under cold water and drain again. Dry the prawns well, using kitchen paper, or they won’t fry properly.

Heat ½ the olive oil and ½ the butter in a sauté pan. Gently fry the garlic, but don’t colour it. Add the peas along with the crab. Toss them around in the pan to heat through, season and add the crème fraîche. Cover with a lid and remove from the heat.

Put the pasta into a large pan of lightly salted boiling water and cook according to pack instructions.

In a frying pan that will hold all the prawns, with space around them, heat the remaining olive oil until hot. Add the prawns and cook on both sides until pink, opaque and cooked through. Season, add the rest of the butter and the lemon juice.

Heat the crab and peas in the sauté pan and add the prawns with their cooking juices, then the parsley. Heat through. Drain the pasta, reserving about a cupful of pasta water, and toss with the seafood. Add a little of the pasta cooking water, if needed, to loosen the sauce. Taste and adjust the seasoning – including the lemon juice – if liked.