Langoustine fregula with fresh dill aioli
This is easily my new favourite variation of seafood pasta – fregula is so under-appreciated and langoustine has a better flavour & texture than lobster imo (and cheaper)
*Recipe:*
8-10 langoustine shells
Add 1tsp black peppercorns, 1 crushed garlic clove, a handful of parsley stems, 2 bayleafs
Saute in extra virgin olive oil
Add 1 tbsp tomato paste and cook off raw tomato
Add 100ml white wine (0% alcohol) or 10ml white wine vinegar
Cover in hot water
Simmer gently for 30 min and strain
In 1 tbsp EVOO, cook 2 sliced garlic cloves on low heat + 1 tsp calabrian chilli paste.
Add 14-16 mixed cherry tomatoes and crush.
Add 100ml white wine (0% alcohol) or 10ml white wine vinegar + all the seafood stock
Simmer on high heat to reduce down significantly,
Then add 180g fregola to the reduced sauce and add water as needed to finish cooking to your preferred doneness.
Finish with lemon and chopped parsley
Dill aioli – emulsion blend:
1 egg yolk
1/2 tsp Dijon mustard
1 tbsp lemon juice + zest
1 small garlic clove
1/8 cup dill
100ml refined olive oil + 50ml EVOO
Salt to taste
Water to thin
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3 Comments
This is easily my new favourite variation of seafood pasta – fregula is so under-appreciated and langoustine has a better flavour & texture than lobster imo (and cheaper)
Recipe:
8-10 langoustine shells
Add 1tsp black peppercorns, 1 crushed garlic clove, a handful of parsley stems, 2 bayleafs
Saute in extra virgin olive oil
Add 1 tbsp tomato paste and cook off raw tomato
Add 100ml white wine (0% alcohol) or 10ml white wine vinegar
Cover in hot water
Simmer gently for 30 min and strain
In 1 tbsp EVOO, cook 2 sliced garlic cloves on low heat + 1 tsp calabrian chilli paste.
Add 14-16 mixed cherry tomatoes and crush.
Add 100ml white wine (0% alcohol) or 10ml white wine vinegar + all the seafood stock
Simmer on high heat to reduce down significantly,
Then add 180g fregola to the reduced sauce and add water as needed to finish cooking to your preferred doneness.
Finish with lemon and chopped parsley
Sear langoustines in olive oil, 1-1min30 per side, and add to the finished pasta dish with blobs of dill aioli.
Dill aioli – emulsion blend:
1 egg yolk
1/2 tsp Dijon mustard
1 tbsp lemon juice + zest
1 small garlic clove
1/8 cup dill
100ml refined olive oil + 50ml EVOO
Salt to taste
Water to thin
Nice
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