400 g/14 oz langoustines or Dublin Bay prawns 1 onion 1 carrot
1 celery stick 3 tablespoons olive oil
1 tablespoon chopped fresh flat-leaf parsley 1 teaspoon concentrated tomato purée
275 g/10 oz fresh tagliolini salt


1.Peel the langoustines or prawns, reserving the shells. Put the shells in a pan with the onion, carrot and celery, add water to cover and a pinch of salt. Bring to the boil, reduce the heat and simmer for 15 minutes, then strain into a bowl.
2.Reserve some the stock. Heat the olive oil in a frying pan, add the langoustines or prawns and cook for 3 minutes, then sprinkle with the parsley..
3.Stir the tomato puree with a little of the shellfish stock in a bow and add to the pan. Cook the tagliolini in a large pan of salted boiling water until al dente, then drain, toss with the sauce transfer to a warm serving dish.

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