Ingredients

• 20 langoustines
• cooked in their shells
• 1 tbsp tomato purée
• 1 celery stick
• roughly chopped
• 1 carrot
• roughly chopped
• 1 onion
• roughly chopped
• 500ml/18fl oz olive oil
• 1 tbsp olive oil
• 12 small courgettes
• cut lengthways
• 1 sprig thyme
• pinch salt
• 500g/1lb 2oz fresh tagliatelle pasta
• 2 large courgettes
• sliced into ribbons with a vegetable peeler
• salt and freshly ground black pepper
• freshly grated parmesan
• to serve

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the langoustines and oil
• peel the langoustines and set the flesh to one side. Place all the langoustine shells
• the tomato purée
• the celery
• carrot and onion into a bowl and mix together well. Place onto a baking sheet then place into the oven to roast for 30 minutes
• or until golden.
• Remove from the oven and reduce the oven temperature to 170C/325F/Gas 3.
• Pour the oil over the roasted shells and vegetables and stir well. Return to the oven for a further hour then remove from the oven and drain off the oil by passing through a fine sieve into a bowl. Set aside the oil and discard the shells and vegetables.
• For the tagliatelle
• heat a frying pan until hot then add the olive oil
• small courgettes and thyme. Fry until golden brown and just tender.
• Meanwhile
• bring a large saucepan of water to the boil then add a pinch of salt. Add the pasta and cook for two minutes.
• Add the courgette ribbons to the water and cook for a further minute until just wilted. Drain the pasta and courgette ribbons and place back into the saucepan.
• Add the sautéed courgettes and season with salt and freshly ground black pepper.
• To serve
• spoon out onto a serving plate. Place the langoustines on top of the pasta
• sprinkle over the parmesan and spoon over a little of the langoustine oil. Serve immediately.