Seafood Linguini With Tomato Pesto


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


Serves 4-6.

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