Defrost 16 king prawns in a bowl of hot water. Open the tin of crab and season with salt and pepper.
Bring a large pan of salted water to the boil and add the linguine. Check the cooking time on the packet is 10 minutes. If not, adjust times accordingly.
When the linguine has been on for 5 minutes, heat the oil in a large frying pan and fry the garlic, chilli and lemon rind in olive oil for 2 minutes.
Add the king prawns, crab and rocket to the frying pan. Keep on the heat for a further 2 minutes and then add the lemon juice.
Drain the linguine and add them to the mixture. Stir it well and then plate up.
Add Parmesan to the top, (if you like it).
Leave the lemon juice until the last minute as it adds to the moisture of the dish.
You can add a spoon of extra virgin olive oil to the mixture if it looks a little dry.
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