Chilli, Lime and Chive Crab Linguine - Chef Recipe by Shawn Sheather
A great weekend dish, also a perfect starter for a dinner party. Matched with a great wine, life is ...
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
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
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