Prawn & crab spaghetti in a light tomato broth - Bianca Monley

Ingredients

• 25 g sliced eschallots
• 25 g sliced garlic
• 600 g ripe tomatoes
• 500 ml vegetable stock
• 35 g chilli oil*
• 20 g basil leaves
• lemon juice
• 4 g salt (to taste)
• 500 g dried spaghetti * can use gluten free if preferred
• 250 g zucchini noodle *Spiral adapter required
• 5 lemon wedges
• 100 g cooked spanner crab, no shell
• 12 Medium prawns *roasted with a sprinkle of sweet paprika & squeeze of lemon
• pepper & salt pepper *to taste
• Basil leaves for garnish
• 120 g long red chilli chopped
• 150 ml Extra Virgin Olive Oil