Seafood Linguini with Tomato Pesto

Ingredients

Seafood Linguini

16 green prawns
16 local mussels
16 fish pieces
1 tsp fresh chilli, sliced
2 garlic cloves, chopped
1 bunch basil, torn
2 handfuls of rocket
4 roma tomatoes, cut into ¼, seeds removed, cut into strips
4 knobs of butter
2 lemons
Noilly Prat to taste
2-3 tbs tomato pesto
500g good quality dry pasta, cooked
200g dry squid ink linguini, cooked (optional)

Semi-dried Tomato Pesto

100g bucket semi dried tomato, reserve drained oil
1/2 bunch basil leaves
20ml balsamic vinegar
salt and pepper
2 cloves garlic
10g of toasted pinenuts

Method

Add all ingredients in food processor and blend adding a little oil to loosen mixture.

Heat a large fry pan or wok, add olive oil and ½ the butter. Add prawns, chilli, garlic and pesto sauté for 1 minute, deglaze with the noilly prat.

Add mussels and fish and cook for another minute and add the rest of the ingredients, season and serve with a cheek of lemon.

Recipe provided by Republica