Luxurious Langoustine Pasta
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Time and Servings
Serves: 4
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Ingredients
Saffron oil:
¼ cup olive oil
¼ tsp saffron (a pinch)
Pasta:
1 Tbsp salt
250g fettucine pasta
Sauce:
1 Tbsp olive oil
1 Tbsp butter
2 shallots, finely chopped
4 cloves garlic, finely minced
300g cherry tomatoes
1 cup champagne or sparkling wine (brut)
1 ¼ cup heavy cream
½ cup parmesan, finely grated
Salt
Black pepper
Langoustines:
2 Tbsp olive oil
2 Tbsp butter
3 cloves garlic, whole
5 sprigs thyme
Salt
Black pepper
4 large langoustines or 6 small, shells removed and some heads removed
50g pine nuts, toasted
Method
Saffron oil:
Heat the oil in a small saucepan over a low heat. You do not want the oil to get hot, just warm. Remove from the heat and add the saffron. Stir through and allow to sit for 20 minutes.
Pasta:
Bring a pot of water to the boil and add a tablespoon of salt.
Drop the pasta in and cook to package instructions.
Drain the pasta saving ¼ of the cooking water for the sauce.
Sauce:
Put the olive oil and butter into a pan over a medium heat. Add the chopped shallots and sauté until soft, about 8 minutes. Add the garlic and sauté for a further minute.
Add the cherry tomatoes and sauté for 2 minutes, pressing them gently so they burst and release their juices.
Add the champagne. Bring to a simmer and allow to reduce by half.
Add the cream, allow to simmer for about 8 minutes, until thickened.
Add the parmesan and whisk until melted in. Season to taste with salt and black pepper.
Langoustines:
Heat the olive oil in a pan over a medium-high heat. Add the langoustines and allow them to colour nicely on both sides. Add the butter, garlic, thyme, and a pinch of salt and pepper. Turn the heat down slightly and continue to cook, spooning over the butter and turning them occasionally for about 6 minutes, or until cooked.
To plate:
Add the cooked pasta and ¼ cup reserved cooking liquid to the hot pasta sauce. Toss well. Adjust seasoning if need be.
Divide the pasta between four bowls. Top each with the cooked langoustines and spoon over some of the cooking butter.
Drizzle over the saffron oil and sprinkle over the toasted pine nuts.
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