- 20 langoustines, cooked in their shells
- 1 tbsp tomato purée
- 1 celery stick, roughly chopped
- 1 carrot, roughly chopped
- 1 onion, roughly chopped
- 500ml/18fl oz olive oil
- 1 tbsp olive oil
- 12 small courgettes, cut lengthways
- 1 sprig thyme
- pinch salt
- 500g/1lb 2oz fresh tagliatelle pasta
- 2 large courgettes, sliced into ribbons with a vegetable peeler
- salt and freshly ground black pepper
- freshly grated parmesan, to serve
- Preheat the oven to 200C/400F/Gas 6.
- For the langoustines and oil, peel the langoustines and set the flesh to one side. Place all the langoustine shells, the tomato purée, the celery, carrot and onion into a bowl and mix together well. Place onto a baking sheet then place into the oven to roast for 30 minutes, or until golden.
- Remove from the oven and reduce the oven temperature to 170C/325F/Gas 3.
- Pour the oil over the roasted shells and vegetables and stir well. Return to the oven for a further hour then remove from the oven and drain off the oil by passing through a fine sieve into a bowl. Set aside the oil and discard the shells and vegetables.
- For the tagliatelle, heat a frying pan until hot then add the olive oil, small courgettes and thyme. Fry until golden brown and just tender.
- Meanwhile, bring a large saucepan of water to the boil then add a pinch of salt. Add the pasta and cook for two minutes.
- Add the courgette ribbons to the water and cook for a further minute until just wilted. Drain the pasta and courgette ribbons and place back into the saucepan.
- Add the sautéed courgettes and season with salt and freshly ground black pepper.
- To serve, spoon out onto a serving plate. Place the langoustines on top of the pasta, sprinkle over the parmesan and spoon over a little of the langoustine oil. Serve immediately.