- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 20 minutes
- Effort: easy
- 400 g plum tomatoes
- 8 large langoustines, split in half
- 8 scallops
- 3 tbsp olive oil
- 4 cloves garlic
- 4 dried chillies
- 4 sprigs basil
- 32 mussels
- splashes white wine
- 400 ml double cream
- 400 g fresh tagliatelle
- splashes lemon juice
- salt and black pepper
1. First prepare the tomatoes. With a sharp knife, cross the top of each tomato, without cutting deeply through the flesh. In small batches, tip the tomatoes into a pan of boiling water and count 10 seconds. Transfer each batch to a bowl filled with ice water. When the tomatoes are cool, peel them and slice into dice, removing the seeds. Set aside.
2. Season the langoustines and scallops with plenty of salt and pepper.
3. Heat the olive oil in a heavy-based saucepan. Sear the langoustines and scallops in the hot oil and transfer to a plate.
4. Tip the crushed garlic clove, dried chilli, 1 sprig of basil and the stalk of another sprig into the same oil.
5. Add the chopped tomato and fry for about 2-3 minutes, mashing the tomato with a spoon to break it down. Season with salt and pepper.
6. Add the mussels and a splash of white wine, and cook to open the mussels, while at the same time reducing the wine.
7. Pour in the cream, but do not mix. Cook for a further 5 minutes.
8. Meanwhile, cook the tagliatelli in a pan of boiling, salted water for 3 minutes until al dente; drain.
9. Return the seared scallops and langoustines to the mussels pan. Check the seasoning, and add a grinding more salt and pepper if necessary.
10. Add the cooked pasta, toss and stir in the remaining basil; season with a squeeze of lemon and serve.
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