Langoustine and Seaweed Pasta Recipe
This seafood starter recipe from Emanuele Scarello is infused with true flavours of the sea, with both seaweed and sea water adding depth to the delicate langoustines. A delicious Italian pasta...
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Cooking tools:
- Pot
- Colander
- Saucepan
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Plate
Ingredients
- 20 langoustines, peeled
- extra virgin olive oil
- 18g of peppermint
- 28g of onion, chopped
- 1/4 lemon
- 5g of salt
- 250g of sea water
- 6g of agar agar
- 10g of pectin
- 4 aubergines
- 2 garlic cloves, peeled and chopped
- 20g of nori seaweed, washed
- 10g of nori seaweed, dried plus extra to serve
- 1l sea water
- 20 fusilloni pasta
- sea salt
- micro herbs
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