Gnocchi with Langoustines, Tomato and Cream
Langoustines are probably my favourite shellfish of all, but can be hard to get hold of. Ideally, this recipe would be made with fresh langoustines - or better still, live ones that you boil yourself, but you’re more likely to find them cooked and frozen. If you’re in Scotland it’s a great dish to make, because langoustines are easily available there and don’t cost the earth - unlike in London, sadly.
If you can’t get hold of langoustines, a good alternative is live crayfish, a freshwater crustacean. Any decent fishmonger should be able to order some for you.
|2 tbsp||olive oil|
|1||garlic clove, finely sliced|
|A pinch||of dried chilli flakes|
|300g||peeled cooked langoustines|
|10||basil leaves, chopped|
|50ml||dry white wine|
|250g||ripe plum tomatoes, skinned, deseeded and chopped|
|Sea salt and freshly ground black pepper|
Heat the olive oil in a large frying pan, add the garlic, dried chilli, langoustines and basil and cook for 1 minutes over a high heat, until there’s a little colour on the langoustines. Add the white wine and simmer until reduced by half. Add the tomatoes and cook for 5 minutes. Add the cream and cook for a minute longer.
Add the gnocchi to a large pan of boiling salted water and cook for 2-3 minutes, until they rise to the top of the pan. Remove with a slotted spoon, drain and add to the sauce, together with a spoonful or two of the gnocchi cooking liquid to loosen the sauce if necessary. Toss together gently, season and serve.