gourmet pasta, page-29

Langoustine pasta:

In a pan fry the following for at least five minutes:
1 kg langoustine heads or the like.

Then add the following:
1 diced onion diced.
½ sliced leek.
½ sliced fennel.
1 stick sliced celery.
1 sliced carrot.
½ garlic bulb cloves.
2 tablespoons tomato purée.
2 bay leaves.
1 teaspoon coriander seeds lightly crushed.
4 sprigs of fresh thyme.
Tarragon dill and / or chervil.

When cooked add:
2000 ml water.
200 ml brandy dry sherry or white wine.
Strain out solids.

Thicken slightly with corn flour.

Serve with firm the bite pasta and langoustine meat or the like.

Langoustine heads are available from some seafood wholesalers for quite cheap.

Traditional and origina recipe.

Photo www.duckduckgo.com
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