Fresh Scottish langoustine tails and scallops make this dish a luxurious weekend dinner, or a weeknight dinner for when you want to treat yourself! Enjoy this dish with a chilled glass of Italian white wine and garlic ciabatta for food heaven.
Total Cooking Time
30 Minutes
Ingredients (Serves 2)
200g Fresh fettucine
400g Tin chopped tomatoes
8 Langoustine tails (shells removed & de-veined)
8 Scallops
2tbsp Extra virgin olive oil
125ml Dry white wine
1tbsp Tomato puree
1 Red chilli (de-seeded & finely chopped)
1 Shallot (finely chopped)
2 Garlic cloves
1/2 Lemon (juice only)
1 Handful flat leaf parsley (chopped)
Method
1. Prepare the langoustines by removing them from their shells and de-veining.
2. Start the sauce by adding the shallot and garlic to a pan and saute. When the shallot has softened add the wine and reduce by half. Now add the tinned tomatoes, tomato puree, season and stir to combine.
3. Now add the langoustines to the sauce and leave on a simmer to cook through.
4. Meanhwile pre-heat a frying pan with a little olive oil & butter and fry the scallops, they should take 2-3 minutes to cook. If you like you can also add a garlic clove to the pan for flavour and remove once cooked.
5. Add your pasta to a pan of boiling salted water, fresh pasta takes around 2 minutes to cook.
6. Add the red chilli to the tomato sauce, be careful when mixing not to break up the langoustines too much.
7. When the pasta is ready add this straight to the sauce (it's ok if some of the pasta water is added to the sauce) and mix to coat the pasta with the sauce. Add some lemon juice and serve with the chopped parsley.
