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Prep time: 30 mins
Cooking time: 15mins
(serves 6)
INGREDIENTS
40g butter
35g flour
1 tsp extra virgin olive oil
zest of 3 large lemons, julienned
1 litre vegetable stock
juice of 6 large lemons
500g langoustines, cooked; all except 6 shelled
salt, to taste
500g tagliatelle, cooked al dente
halved cherry tomatoes, julienned lemon zest and basil pesto, for garnishing
PREPARATION
1. To make the lemon sauce, melt butter in a frying pan over low heat. Add flour and stir constantly for a minute or until there is no raw smell. (This mixture is called a roux.) In
a saucepan, heat olive oil and sauté lemon zest for
a minute. Add the roux and keep stirring. Now add vegetable stock and lemon juice, a little at a time, whisking constantly to ensure that lumps do not form. Bring it to
a light boil.
2. Add cooked and peeled langoustines and let them continue cooking in the sauce for a minute. Add salt, if required. Now toss in tagliatelle until well coated with the sauce.
3. To serve, place a portion of tagliatelle on a plate and
place an unpeeled langoustine on the side. Garnish and serve immediately
