I have chosen this dish for a few reasons. Other crustaceans, for example langoustines or prawns, can be used instead of scampi. Although scampi and langoustines are expensive this dish uses all the parts of the crustacean so there is no wastage. As an entree this dish can be very elegant or for a main course serve can have that rustic and comfort feel to the dish. The cream can be made the day before and stored in the fridge although the cream may separate from the stock. This will just require a quick whisk.

• 8 scampi (or large prawns)
• 4 shallots, finely sliced
• 1 garlic clove, crushed
• 1 sprig of thyme
• 100ml white wine
• 50ml brandy
• 4 tbsp. tomato paste
• 200g fresh tomatoes, chopped
• 1 litre fish stock (available from all good supermarkets)
• 1 litre cream
• 1 bunch tarragon leaves, chopped, stems reserved
• 1 packet linguini pasta
• 1/2 bunch chives, finely chopped

Method

Remove the heads from the scampi and the shell from the tail and set aside.
Remove the intestinal tube from the scampi tail and discard.
Cut each scampi tail into four and set aside in the refrigerator.
Place the scampi heads and shells into a bowl and using the end of a rolling pin lightly crush.
Place a heavy-bottom pan on the stove and heat till very hot.
Add a little olive oil and then add in the crushed shells.
Roast the shells stirring with a wooden spoon until they change colour and give off a sweet aroma.
Add in the sliced shallots, garlic and thyme and continue to roast on the stove.
Continue to cook for about 4-5 minutes, turning the heat down if necessary.
Add in the white wine and brandy and bring to the boil.
Reduce the alcohol until there is none left and the pan is almost dry.
Add in the tomato paste and combine well and continue to cook for 2 minutes.
Add in the fish stock and bring to the boil removing any scum that rises to the surface.
Reduce the stock buy 2/3rds over a medium heat.
Add in the cream and bring back to the boil.
Add in the tarragon stalks and reduce the cream by half.
Once the cream coats the back of a spoon it is thick enough.
Pass the cream through a fine strainer and discard the shells.
Keep the scampi cream warm until required.

For the Pasta

Place a heavy-bottom pan filled with salted water on to the stove.
Bring to a rapid boil.
Add the linguini to the water making sure to separate as you place it in.
Stir the pasta with a spoon to keep separated and bring back to the boil.
Cook the pasta until al dente about 7-8 minutes or to manufacturer’s instructions.

To Finish the Dish

Place a sauté pan on the stove over a medium heat.
Add a small amount of olive oil and then the scampi tails.
Saute gently for about 30 seconds.
Add in the chopped tarragon leaves and scampi cream and turn up the heat.
Drain the pasta well and then add to the scampi cream.
Toss well together to combine all the ingredients.
Using tongs divide the pasta between four pasta bowls giving equal portions and scampi pieces.
Spoon over any remaining cream and finish with the chopped chives.
Serve immediately.
Serves four as an entrée