Tagliatelle with Langostinos in Vermouth Cream Sauce

I just love this rich cream sauce, it’s divine. You can swap in any seafood you like, my favorite in Norway is to use crayfish! This is a plate that will make your dinner partner say WOW! Photography by Julia Cawley + Recipes & Food Styling by Saskia van Deelen + Text by Leigh Angel SERVES 2
You Will Need: 1 tablespoon butter 4 shallots, peeled and finely chopped 1 tablespoon flour 2 tablespoons sweet vermouth 11/2 cups fish stock 1 cup heavy cream 7 ounces tagliatelle dash lemon juice salt pepper, freshly ground 6 ounces precooked langostino meat(or use anything you like, shrimp, scallops etc.) 6 basil leaves, chopped
  1. Heat the butter in a small pan, and braise the shallots until translucent.
  2. Dust with flour, stir, and briefly sauteĢ.
  3. Add vermouth and stir well.
  4. Add the fish stock and cream, and simmer gently for 20 minutes over medium heat.
  5. Cook the tagliatelle in a saucepan in boiling salted water until al dente.
  6. Season the sauce with lemon juice, salt, and pepper, and beat briefly with a hand blender. Put the langostino meat in the sauce and let it soak through.
  7. Drain the tagliatelle. Spread across two plates, and pour the vermouth cream sauce on top.
  8. Finish with fresh basil.