Langoustine Pasta - Nest in Normandy Dieppe

Langoustine Pasta

Ingredients: Yields 4 servings

From the fishmonger’s:
32 cooked langoustines

From the fresh produce market:
2 onions
2 garlic cloves
A few basil leaves

From the cheesemarket:
6 tbsp. crème fraîche
1 knobs of butter

From the grocery store:
500g tagliatelle pasta

From your larder:
1 tin tomato concentrate
Salt, pepper

• Cook the pasta, according to taste.
• Shell the langoustines.
• Slice the onions thinly and sauté them in a knob of button in a skillet over a low heat.
• Add the tomato concentrate and the crème fraîche. Cook gently then add the langoustines, chopped garlic, a pinch of nutmeg, the salt, pepper and the basil.
• Cook for 10 minutes on low heat.
• Serve hot.