Ingredients

• 500g/1lb 2oz Italian '00' flour
• 7 free-range eggs
• 50g/2oz fine semolina
• for dusting
• 4 tbsp extra virgin olive oil
• 400g/14oz canned chopped tomatoes
• 2 garlic cloves
• roughly chopped
• 1 red chilli
• roughly chopped
• 1 large handful fresh basil leaves
• roughly chopped
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 shallot
• finely chopped
• 1 garlic clove
• finely chopped
• 1 tbsp tomato purée
• 2 star anise
• 8 prawns
• head and tails removed
• shells and meat reserved
• 4 cooked langoustines
• tail meat removed and shells reserved
• 4 tbsp brandy
• 4 tbsp white wine
• 400ml/7fl oz fresh fish stock
• basil cress
• to serve

Directions

• For the pasta
• place the flour
• egg and egg yolks into a food processor and pulse until well combined and the mixture comes together as a dough. Place the dough in a bowl
• cover with cling film and place in the fridge to rest for 30 minutes.
• Cut the pasta dough in half and pass it through a pasta machine at its widest setting. Repeat this process
• decreasing the roller setting down grade by grade with each pass until the dough is thin enough to pass through the spaghetti cutter.
• Add the spaghetti cutter to the pasta machine and pass the pasta through the machine to make thin strips. Dust the pasta with a little semolina.
• Repeat the process with the remaining dough
• then place the spaghetti onto a plate and use immediately or refrigerate overnight.
• For the tomato sauce
• heat a frying pan over a medium-high heat and add the olive oil
• tomatoes
• garlic and chilli. Simmer for 30 minutes
• or until the tomatoes have just started to break down.
• Stir in the basil and season
• to taste
• with salt and freshly ground black pepper. Keep warm.
• For the langoustine shell foam
• heat the olive oil in a pan. Fry the shallot
• garlic
• tomato purée and star anise for 2-3 minutes
• or until the shallots and garlic are softened.
• Add the shells from the prawns and langoustines and stir. Add the brandy and white wine to the pan
• scraping up any browned bits from the bottom of the pan to de-glaze. Stir in the fish stock and bring to the boil. Reduce the heat and simmer until the volume of the liquid has reduced by a third.
• Remove from the heat and discard the star anise. Transfer the mixture to a food processor and blend until smooth. Pass through a sieve back into the pan. Blend with a hand blender until a foam develops
• then set aside.
• Heat a frying pan
• add a little olive oil and fry the langoustine and prawn meat for a few minutes. Add to the tomato sauce.
• For the pasta
• in a large pan of salted boiling water cook the spaghetti until al dente.
• To serve
• stir the prawn sauce through the spaghetti. Transfer to serving dishes
• spoon some foam over the top and sprinkle with basil cress.