- 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
- 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.