Instructions: First blanch the langoustines (to kill them): plunge into a large pan of boiling salted water bring back to the boil then tip into a colander and place under the cold tap to arrest cooking.

Once cool remove the shells and devein by slitting the backs with the tip of a knife then take out the black intestinal tract.

You should be left with plurnp langoustine tails.

Cook the linguine.

Heat the oil in a pan add the garlic cook for one minute then turn up the heat and add the langoustines.

Cook for one minute each side until just cooked then remove with a slotted spoon. Tip the tomatoes into the pan bubble away until thickened slightly (3 to 5 minutes) then add saltpepper and enough basil to flavour but not overpower.

Return the langoustines to the pan and heat gently through for a minute.

Check seasoning drain the pasta tip the
tomato and langoustine sauce all over.

Toss and serve at once.

Fresh langoustines landed and sent out within 24 hours lobsters scallops squid and monkfish are available by overnight delivery anywhere in Britain by Kingdom Seafood on the Fife coast. Call 01333 311-263 or look at its website: www.fishmutual.co.uk

Serves 4

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