Fettuccini with Langoustine Tails

Name: Fettuccini with Langoustine Tails
Ingredients: 60-70 medium-sized langoustines, live if possible; vegetable oil for frying; 2 tsps tomato puree; 2 tsps plain flour; 1 bay leaf; 5 g thyme, leaves and stalks roughly chopped; 30 g butter; 4 cloves garlic, peeled and roughly chopped; 6 medium shallots, peeled and roughly chopped; salt and freshly ground black pepper; 5 g tarragon, leaves removed and chopped; 600 g good-quality dried fettuccini; 200 ml double cream; 200 ml Fish Stock; 60 ml white wine; a pinch of saffron strands

Preparation info

Difficulty
Easy

Appears in

Le Caprice

By AA Gill and Mark Hix

Published 1999

About

If langoustines are not available, use cooked lobster and allow 90 g of shelled meat per person.

Ingredients

60-70 medium-sized langoustines, live if possible
vegetable oil for frying
6 medium shallots, peeled and roughly chopped

Fish course
Starter
Pescatarian

Method

Bring a large pan of salted water to the boil.

Plunge in the langoustines, and bring the water back to the boil and simmer for 2 minutes.

Drain the langoustines in a colander and leave them to cool a little: you will find them easier to peel while they are still warm.

Remove the heads, then remove the meat from the tails by gently squeezing the shell together until it cr