Seafood Linguine with Coriander Pesto

A delightful seafood linguine recipe, laced with a fresh coriander pesto. The crab and prawns harmonise with the zesty lime, chilli kick and fragrant coriander.

The Weekend Cookbook
From the book The Weekend Cookbook
By Catherine Hill
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Introduction

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.

Serves 4
Easy
Cook time: 20 min

Ingredients

350g linguine
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 pine nuts
25g Parmesan, finely grated
1 garlic clove, crushed
8 tbsp finely chopped coriander
A good squeeze lime juice
6 tbsp olive oil

Instructions

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.

Tip:

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 …

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