Spaghetti with Lemon Marinated Yabbies

Ingredients

600g Yabbies - green & peeled

3 Tablespoons Lemon Juice

1 Tbsp Olive Oil

400g Spaghetti, Linguine & Fettucine

1 Tbsp Olive Oil, extra

3 Tbsp Salted Capers, rinsed

1 Cup Grated Parmesan Cheese

1/4 cup Flat Leaf Parsley, roughly chopped

Cracked Black Pepper

Method

Place the yabbies in a bowl with the lemon juice and olive oil.  Refrigerate for 30 minutes, stirring once.

Place the pasta in a large saucepan of lightly salted boiling water and cook until al dente.  Drain.

Heat a frying pan over medium heat.  Add the extra oil and capers and cook for 3 minutes or until crisp.  Add the yabbies for a few minutes until just done.  Toss the pasta with half of the parmesan, yabbies and capers and place on serving plates.  Toss the remaining yabbie mix with the remaining parmesan, the parsley and pepper, spoon over the pasta and serve.  Serves with an extra squeeze of lemon.  Serves 4.

 

 

 

 

 

You can

substitute

the yabbies

with prawns

or

atlantic salmon.