Langoustine linguine

1. 1

   Preheat the oven to 200C/400F/Gas 6.

2. 2

   For the baked langoustines, place the langoustines onto a large piece of aluminium foil on a baking sheet. Drizzle with oil, squeeze over the lemon juice and wrap up the foil to completely seal. Transfer to the oven and bake for 10-15 minutes, or until completely cooked through.

3. 3

   For the linguini, heat the oil in a frying pan, add the shallot and garlic and fry until soft. Add the langoustine shells and heads and tomato purée and cook for 1-2 minutes.

4. 4

   Add the peppercorns, parsley stalks, lemon zest and white wine, bring to the boil and reduce the wine by half its volume.

5. 5

   Add 150ml/4½fl oz boiling water and cook to reduce the liquid again by half, then pass through a sieve into a large frying pan.

6. 6

   Add the double cream, bring to the boil, then reduce until the sauce has thickened and season, to taste, with salt and freshly ground black pepper.

7. 7

   Add the linguine and toss until well mixed into the sauce.

8. 8

   To serve, place the linguine in a large bowl with the baked langoustines arranged on top.

1 serving ≈ 450 g

Nutrition values are estimates. - means data is unavailable.