Ingredients

• 3 whole langoustines
• 1 tbsp olive oil
• ½ lemon
• juice only
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 banana shallot
• finely chopped
• 3 garlic cloves
• chopped
• 4 langoustine
• heads and shells only
• 1 tbsp tomato purée
• 10 peppercorns
• 5 fresh parsley stalks
• ½ lemon
• zest only
• 50ml/2fl oz white wine
• 50ml/2fl oz double cream
• 250g/9oz linguine
• cooked according to packet instructions

Directions

• Preheat the oven to 200C/400F/Gas 6.
• 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.
• 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.
• Add the peppercorns
• parsley stalks
• lemon zest and white wine
• bring to the boil and reduce the wine by half its volume.
• 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.
• 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.
• Add the linguine and toss until well mixed into the sauce.
• To serve
• place the linguine in a large bowl with the baked langoustines arranged on top.