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Malala Yousafzai

When Malala Yousafzai speaks, the world takes notice. At 11, she spoke out against the Taliban’s ban on girls’ education. At 15, she survived an assassination attempt. At 17, she won a Nobel Peace Prize for her advocacy. Now, at 27, Malala is using her voice to amplify the stories of others through film. “I believe that storytelling is the soul of activism,” Malala tells us. “I know this from my own life and how much my story has resonated with people around the world.”

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Cherry Tomato and Crab Pasta

This crab linguine with cherry tomato is so easy to prepare, and feels luxurious and fresh – it is perfect for when summer festivities start heating up.

Laura and Anthony say…

Seafood and summer produce go hand in hand, so pairing beautiful crab and tomatoes is a bit like the two of us in a dish! This crab linguine with cherry tomato is so easy to prepare, and feels luxurious and fresh – it is perfect for when summer festivities start heating up.

Growing up there were a lot of beautiful dishes prepared with all the summer tomatoes from our grandparents’ gardens, so this dish speaks to that nostalgia and our childhoods.

Food for us as Greek and Italian kids is everything. Our celebrations and memories are centred around incredible feasts prepared with love all while honouring age-old traditions. We break bread together, we drink, we laugh, we cry, we dance, we remember and we make new memories.

On Boxing Day, we have a tradition of a seafood Christmas. We bring the seafood, and together we all prepare the dishes for this special family celebration. The boys shuck the oysters out on the balcony over drinks, while the prawns are barbecued. We prepare homemade gravlax and herb mayo to have with the freshly cooked crayfish. And this divine pasta is one of the plates prepared as a starter.

Truly, we only eat this much seafood in one sitting this one day of the year! And it’s the best time of the year: those idyllic few weeks when the old year crosses into the new.

It’s the time that we treasure and look forward to the most, when we can spend real time with our family and closest friends. Where we all slow down and don’t need to be anywhere other than with each other, enjoying the sun, the beach and good food.

THE FISHMONGER’S SON BY ANTHONY YOTIS and LAURA DI FLORIO YOTIS IS OUT NOW.

Cherry Tomato and Crab Pasta

 

Ingredients

Serves 4 as a starter

500g cherry tomatoes
4 garlic cloves, skin on
200ml extra-virgin olive oil
salt flakes and freshly ground
black pepper
400–500g linguine (or spaghetti)
200g cooked spanner crab (or any
crab meat, crayfish or bug meat)
zest and juice of ½ lemon 

Method

Preheat the oven to 150°C (conventional).

Arrange the cherry tomatoes and garlic cloves in a baking dish. Splash generously with the olive oil and season with salt and pepper to taste – this will be the base of your sauce. Bake in the oven for around 30–40 minutes, until the cherry tomatoes darken and soften.

Just before the tomatoes are ready, put a pot of water on to boil. Once the water is boiling, add a good pinch of salt, let it return to the boil, then add the linguine.

While the pasta is cooking, take the tomatoes out of the oven and remove the garlic. Add the crab, then the lemon zest and stir through gently. This will warm the crab. Check the oil here – does it seem like enough to coat your pasta? If not, be sure to keep aside 150ml of the pasta water before you drain your linguine (to stir through and add a little something extra to your sauce).

Once cooked al dente, drain the pasta and transfer to a large bowl. Pour the crab and cherry tomato sauce on top (add a little of the pasta water here if needed) and stir through to coat the pasta. Add a squeeze of lemon juice if you like a bit more zing, or more zest. Serve immediately.

Published in Ed#720