Langoustine linguine

Method

1. Shell all but six of the langoustines, reserving the shells. Peel the tails off the remaining whole langoustines, cover and chill.

2. Heat the oil in a pan and cook the garlic and shallots for two to three minutes. Add the shells and cook gently for another couple of minutes, pour in the wine and simmer gently for ten minutes more.

3. Cook the linguine in salted boiling water as per the manufacturer's instructions.

4. Meanwhile, strain the flavoured wine through a fine sieve into a clean pan and whisk in the chilli flakes and butter.

5. Just before the pasta is ready, add the whole langoustines to the sauce. Cook for one minute, add the tails and remove from the heat.

6. Drain the pasta and return to the warm pan. Pour in the langoustine sauce, add the parsley and toss well together.
Season to taste with salt and freshly ground black pepper. Serve in bowls and eat immediately.

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Ingredients

20 langoustines, raw
1 tbsp Olive oil
1 garlic clove, thinly sliced
1 shallot, finely chopped
200ml rosé wine
250g dried linguine
1 pinch dried red chilli flakes
40g cold Butter
1 small bunch parsley, finely chopped
1 pinch salt and fresh ground black pepper

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