LANGOUSTINE LINGUINE Nicole Pisani shares one of her favourite winter recipes from her book Magic Soup, co-written with Kate Adams.
SERVES 4 Scottish langoustine* are equally delicious boiled or grilled. In this recipe I simply plunge them into boiling water for a minute or so, until opaque, peel carefully to keep as much of the meat as possible and use the pile of shells to make a deep, flavourful bisque sauce for the fresh linguine.
INGREDIENTS 800g raw Scottish langoustines Sea salt 1 tbsp unsalted butter 1 small onion, roughly chopped 1 celery stalk, chopped 1/2 fennel bulb, roughly chopped 1/2 thumb sized piece of ginger, roughly sliced Pinch of chilli flakes 1 tsp peppercorns (pink or black) 200ml Pernod 500ml hot fish stock 1 tin coconut paste 500g fresh linguine Lemon juice Extra virgin olive oil 3 spring onions, finely sliced *If unobtainable, use large fresh prawns 54