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Receta Linguine With Langoustines And Tomatoes

by Global Cookbook

Ingredientes

16 x langoustines 400 gm linguine 4 Tbsp. extra virgin olive oil

2 lrg clv garlic peeled and minced 500 gm ripe hard tomatoes peeled diced and patted dry 2 Tbsp. basil leaves torn

Direcciones

1. First blanch the langoustines (to kill them): plunge into a large pan of boiling salted water bring back to the boil then tip into a colander and place under the cool tap to arrest cooking.
2. Once cold remove the shells and devein by slitting the backs with the tip of a knife then take out the black intestinal tract.
3. You should be left with plurnp langoustine tails.
4. Cook the linguine.
5. Heat the oil in a pan add in the garlic cook for one minute then turn up the heat and add in the langoustines.
6. Cook for one minute each side till just cooked then remove with a slotted spoon. Tip the tomatoes into the pan bubble away till thickened slightly (3 to 5 min) then add in saltpepper and sufficient basil to flavour but not overpower.
7. Return the langoustines to the pan and heat gently through for a minute.
8. Check seasoning drain the pasta tip thetomato and langoustine sauce all over.
9. Toss and serve at once.
10. Fresh langoustines landed and sent out within 24 hrs lobsters scallops squid and monkfish are available by overnight delivery anywhere in Britain by Kingdom Seafood on the Fife coast. Call 01333 311-263 or possibly look at its website: www.fishmutual.co.uk
11. Serves 4

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