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Mezze Paccheri, Black Pepper and Langoustine
From the book
River Cafe 30
Comforting Italian cooking at its finest
Timeless recipes from the celebrated London restaurant
Classic desserts and delicious cakes
Buy From
Introduction from Ruth Rogers
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.
Ingredients
Method
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.
Reviews
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