5 tablespoons olive oil
4 shallots, chopped
2 salted anchovies, heads removed, cleaned and filleted, soaked in cold water for 10 minutes, drained and chopped
4 scallops, shelled and chopped
1 tablespoon brandy
250 ml/8 fl oz passata
200 g/7 oz langoustines or Dublin Bay prawns, peeled
100 ml/3½ fl oz white wine
2 tablespoons chopped fresh flat-leaf parsley
salt and pepper


1.Heat 2 tablespoons of the olive oil in a saucepan. Add the shallots and cook over a lowheat, stirring occasionally, for 3-5 minutes until softened and translucent
2.Add the anchovies and cook, mashing with a wooden spoon until they have completely disintegrated.
3.Add the scallops and cook for 1 minute, then sprinkle with the brandy and cook until evaporated.
4.Pour in the passata and cook over a medium heat for about 10 minutes, then season with salt and pepper to taste.
5.Meanwhile, heat the remaining olive oil in a frying pan. Add the langoustines or prawns and cook for 2-3 minutes.
6.Sprinkle with the wine and cook until evaporated, then add the parsley and season with salt. Cook over a low heat for 5 minutes.
7.Tip the langoustine or prawn mixture into the passata mixture and stir to mix.
8.For fresh taglierini, ricotta and spinach ravioli or tagliatelle.

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