Langoustine and Sun Dried Tomato Pesto Pasta

Serves 4. Preparation 20mins

Ingredients

20 fresh langoustines, or peeled King Prawns
350g / 12oz of spaghetti
2 tablespoons of olive oil
2 cloves of garlic
Sea salt and freshly ground black pepper
Squeeze of lemon juice
A jar of Sacla' Sun dried tomato Pesto
A handful of flat parsley leaves, chopped
Crusty bread
Salad

Method

To prepare langoustines, pull of heads and claws and freeze to make stock, or discard.
Crack tail shells and carefully peel off.
Cook spaghetti in lightly boiling salted water till al dente.
Meanwhile, heat olive oil in a frying pan and add garlic and langoustine tails.
Cook till flesh is firm and pink.
Season and sqeeze over lemon juice.
If using pre cooked and shelled King prawns, they just need tossing around to heat through.
When pasta is cooked, drain and return to pan.
Add the Sacla' pesto sauce, toss through to coat, and season.
Spoon into a big serving dish and top with langoustines and pan juices.
Sprinkle with parsley.
Serve immediately, with crusty bread and salad.