Mezze Paccheri, Black Pepper and Langoustine
This simple and refined pasta dish from the River Cafe 30 cookbook uses Pecorino and black pepper with langoustines for a touch of luxury.
In a world of rules, including the seminal one that you must never put cheese on a fish pasta, this eccentric recipe combining Pecorino and langoustines commits the cardinal sin. It is incredibly delicous and proves that rules are made to be broken.
|150g||pecorino, freshly grated, plus extra for grating on top|
|360g||medium langoustines (4-5 langoustines per person), cooked and peeled|
|about 20g||coarsely ground black pepper|
Cook the mezze paccheri pasta in plenty of boiling salted water until al dente. When draining the pasta, reserve some of the cooking water for the sauce.
Melt the butter with the pecorino in a separate large pan over a low heat, using some of the reserved pasta to create a sauce.
Cut the langoustines into pieces and add to the pecorino sauce with black pepper to taste. Add the hot cooked pasta and mix until you have a glossy sauce coating the pasta, adding more reserved pasta water if needed.
Serve with extra pecorino grated on top.