Recipe

Langoustines In A White Truffle Sauce With Angel Hair Pasta Recipe

	Capda / All my dishes 6 months ago Full of favour which you have to tase your self Prep:25m Cook:6m Servings:3	Capda
	pasta truffle langoustines

Does this look good? Yeah! / Nope

Fans

silverlini

greekgirrr

Ingredients

Stock to prepare the Langoustines:

4 ea Langoustines per person

1carrot – whole or chopped cut in 4?

1 stalk celery - whole or chopped cut in 4?

1 small onion, peeled - whole or chopped quartered?

2 cloves garlic, peeled - whole or chopped crushed?

1 Bay leaf

Water to cover

White Truffle Sauce

1/2 cup white wine med dry

1 cup chicken stock

2 cups heavy cream – can light cream be used if they are diet conscious Yes?

White truffle juice as you desire – Substitute with White Truffle oil

Dash lemon juice

1 Tbsp shallots finely chopped

3 Tbsp Virgin Olive oil

2 tbsp Butter

Salt and pepper to taste

Directions

Prepare the Langoustines

Boil Langoustines in the above stock for 4 to 7 minutes. Remove and refresh in cold water. Leaf them in the water until they are cold for a few minutes until cool, or just rinse under cold water for a min or so?

Remove the meat from shells and chop into medium pcs- Wait until cool to remove and chop up yes?

Prepare the White Truffle Sauce

Heat olive oil (what heat? High, med, low?), add the shallots and sauté until translucent add the wine and chicken stock Bring to a boil (Keep boiling until reduce? Or bring to boil, then reduce to simmer until reduced yes?, then reduce until almost dry (about 1/4 cup). Add heavy cream, reduce by 1/2 then add the truffle juice. Bring the mixture to a boil and simmer for 2 min

Remove from heat before adding butter yes? Or leave simmering over heat while adding butter no? Add the butter with a whisk until well incorporated ( do not boil the sauce while you add the butter or after). Finish with a dash of lemon juice, Worcestershire sauce, Keep warm until ready to use

Pasta:

As per your preference, I like to use angel Hair

Cook the pasta in boiling, lightly salted water, about 4 to 7 minutes, until pasta is al dente. Drain. Keep hot

Garnish:

1 tablespoon chopped chives

Whole white Truffle shavings- what can substitute if can’t afford truffles? Either you have it or not no substitue!

Truffle oil- what can substitute if can’t afford truffles? Either you have it or not no substitue!

Final Preparation

Sautee langoustines in a little olive oil with some chopped shallots – sautee until warmed only?

Add the pasta to it and toss well, than add the truffle sauce and heat until hot

Serve this dish in a preheated pasta plate.

Garnish with white truffle shavings chopped chives and finish each plate with a dash of truffle oil.