Taglioni with langoustines, bisque reduced with nepita


  • 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


  1. In a saucepan, reduce the bisque with the nepita bouquet.

  2. Mix all the pesto ingredients, reserving a few basil leaves for garnish.

  3. Cook the fresh pasta in a pan of boiling salted water for 1 minute.

  4. Shell the small langoustines, keeping only the tails. Snack them on the plancha on each side and set aside.

  5. Cut the large langoustines in half lengthwise, remove the “impurities” and cook them very quickly in the oven, under the grill.

  6. 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.

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