A delicious six ingredient pasta dish for a weekend treat! The roasted garlic butter is heavenly and can be frozen to use in other dishes.
I love langoustines, they are probably my favourite seafood. Whenever I cook with them I keep the other ingredients simple as they really are the star of a dish and I don't want to over shadow them! They are very easy to remove from their shells, I have a step by step video on my Instagram highlights to show you exactly how easy it is. You can keep the shells and use to create a stock, bisque or even to a sauce to add a lovely flavour.
Total Cooking Time
45 Minutes
Ingredients (Serves 2)
For the roasted garlic butter;
125g Unsalted butter
1 Whole garlic bulb (you only use 5 cloves)
For the pasta;
10 Langoustine tails (I buy these)
75g Chorizo (cut into small chunks)
1 Shallot
200g Fresh tagliatelle
Handful parsley
1/2 Lemon (zest only)
Method
1. Pre heat the oven to 180 (fan).
2. Start by roasting the garlic - cut off the top of the garlic bulb, drizzle with extra virgin olive oil and wrap in tin foil. Place on a baking tray and bake for 25-30 minutes until the garlic cloves are caramelized.
3. When the garlic has roasted remove the cloves from the skins, they should come out very easily. Set them aside to cool.
4. Soften the unsalted butter in a bowl, add 5 garlic cloves to the butter and season. The cloves are very soft so you should be able to mix in with a spoon.
5. Lay out a sheet of cling film and line the top of the sheet with the roasted garlic butter. Roll the butter into a cylinder shape in the cling film and seal the ends. Place in the fridge until needed.
6. Prepare the langoustines - remove them from their shells and discard the shells. Now cut down slightly into the langoustine so you can remove the vein.
7. Heat olive oil in a pan and saute the shallot. Cook until softened and then add the chorizo. When the oil has released from the chorizo add the langoustines to the pan, these only take around 2 minutes to cook.
8. Add your pasta to a pan of boiling salted water and cook from 2-3 minutes until al dente.
9. When the pasta is ready add to the pan of chorizo & langoustine and mix to coat in the chorizo oil. Now add some of the roasted garlic butter and allow to melt. You just want enough to coat the pasta, so I add in a little at a time.
10. To finish add the lemon zest and top with parsley.
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