Abalone and Speck Spaghetti with Pea & Herb Pesto

By Kittipat Esposito for Ocean Road Abalone

At Ocean Road Abalone, we’re all about creating recipes that bring abalone out of its shell—literally and figuratively. This is not about luxury or extravagance; it’s about reconnecting with a food source that feels like home. By pairing canned or retort-pack abalone with a vibrant, herbaceous pesto and simple spaghetti, we’ve crafted a recipe that’s comforting and easy to prepare.

This meal is designed for everyday cooks, making abalone approachable and accessible. No fine dining techniques or lavish ingredients—just wholesome flavours and a connection to our Southern Ocean coastline. Whether it’s for a quiet family dinner or a casual gathering with friends, this dish showcases abalone as a versatile food that fits seamlessly into your weekly meal plan.

Cooking with abalone can be part of the everyday. Let’s dive into this recipe!

Serves: 2 |

Ingredients

Main Dish: 80g Abalone (canned or retort pack, sliced) 200g Dried Spaghetti 65g Speck (diced) 2 Cloves Garlic (crushed) 1 Onion (diced) 2 tbsp Olive Oil 40g Snow Peas (trimmed & sliced) 2 Egg Yolks (for topping) Parmesan Cheese (grated, for topping)

Pea & Herb Pesto: 150g Peas 45g Pine Nuts 1 Clove Garlic 40g Parmesan (grated) 1 Cup Mixed Fresh Herbs (basil, mint, chervil, parsley, tarragon) 60ml Lemon Juice ½ tsp Salt ½ tsp Cracked Black Pepper ¼ Cup Olive Oil

 

Cooking Tips Pesto Consistency: If you prefer a looser pesto, add more olive oil or a tablespoon of water. Speck Swap: Pancetta or streaky bacon work just as well if speck isn’t available. Egg Yolks: For the freshest flavour, use free-range eggs. If you wish to avoid raw egg, lightly poach the yolk and place it on top.

Serving Suggestions Pair it Up: Serve with crusty garlic bread or a fresh green salad for a complete meal. Wine Match: A crisp Sauvignon Blanc or a light Pinot Noir complements the dish beautifully. For a Crowd: Double the recipe for an impressive dinner party centerpiece.

Method:

1. Prepare the Pesto

1. Cook peas in a pot of boiling water until tender. Drain and cool.
2. Add peas, pine nuts, garlic, parmesan, herbs, lemon juice, salt, and pepper to a food processor. Blend until smooth.
3. Slowly drizzle in olive oil while blending to create a creamy consistency. Set aside.

2. Cook the Spaghetti

1. Cook spaghetti in salted boiling water according to package instructions.
2. Reserve ½ cup of the cooking liquid before draining the pasta.

3. Prepare the Sauce

1. Heat a large saucepan over medium heat. Add olive oil.
2. Sauté speck for a few minutes until lightly crispy. Add crushed garlic and diced onion. Cook until the onion softens.
3. Stir in cooked spaghetti and sliced abalone. Pour in the reserved cooking liquid to loosen the mixture.
4. Add ½ cup of the prepared pesto and toss to coat evenly. Mix in snow peas until just warmed through.

4. Plate and Serve

1. Divide the spaghetti between plates.
2. Top with an egg yolk and a generous sprinkle of grated parmesan.
3. Serve immediately, allowing the yolk to create a rich, silky sauce when mixed in.