Seafood Linguine with Coriander Pesto
This coriander pesto is just gorgeous with prawns or pretty much any type of seafood. It’s well worth doubling up on as it’ll keep for a good few days in the fridge if you keep the surface of the pesto covered with a slick of olive oil.
|4 tbsp||olive oil|
|1 bunch||spring onions, sliced|
|3||garlic cloves, chopped|
|1||red chilli, deseeded and chopped|
|500g||large peeled raw prawns|
|250g||baby plum tomatoes, halved|
|150g||fresh baby spinach|
|250g||fresh white and brown crab meat|
|Juice of 1 lime|
|For the coriander pesto:|
|25g||Parmesan, finely grated|
|1||garlic clove, crushed|
|8 tbsp||finely chopped coriander|
|A good squeeze||lime juice|
|6 tbsp||olive oil|
To make the pesto by hand, place all of the ingredients in a mortar or small bowl and add a good pinch of coarse salt. Crush with a pestle or the base of a rolling pin to make a thick paste. Check the seasoning and set to one side.
Cook the linguine until al dente, drain and set to one side, reserving some of the hot cooking water. Heat a large frying pan or wok until searing hot, add the oil and immediately add the spring onions, garlic and chilli. Stir-fry for 2 minutes, taking care not to let it catch.
Add the prawns and cook over a high heat for 2 minutes. Add the tomatoes and continue to cook until the prawns are cooked through. Season very well.
Tip the pasta back into its hot cooking pot and add the prawn mixture. Add the spinach and crab and a good squeeze of lime. Gently combine, adding some of the reserved hot water if it needs a bit more sauciness. Spoon on to warmed plates and dot with some of the pesto.
When you cook garlic over such an intense heat, it’s very easy for it to catch and give off a bitter flavour. Have an emergency glass of white wine to hand to douse it down if it looks like it might burn. Any excuse …