Ingredients
- 4 large langoustines
- 8 small langoustines
- 400 g fresh taglioni
- 60 cl of langoustine bisque
- 1 small bunch of nepita, Corsican aromatic herb (or, failing that, oregano or mint) + a few leaves for garnish
-
some roasted pine nuts
For the pesto
- 1 bunch of fresh basil
- 15 g roasted pine nuts
- 1/2 clove of garlic, peeled
- 25 g grated parmesan
- 7 cl of olive oil
Preparation
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In a saucepan, reduce the bisque with the nepita bouquet.
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Mix all the pesto ingredients, reserving a few basil leaves for garnish.
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Cook the fresh pasta in a pan of boiling salted water for 1 minute.
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Shell the small langoustines, keeping only the tails. Snack them on the plancha on each side and set aside.
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Cut the large langoustines in half lengthwise, remove the “impurities” and cook them very quickly in the oven, under the grill.
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Brown the taglioni in the bisque. Arrange the pasta in the bottom of 4 serving plates, place the large langoustine in the middle, a little pesto on top with basil and nepita leaves, 2 tails of the small langoustines on the side. Garnish, according to your taste, with pine nuts. Serve immediately.
