Hand-Cut Tagliolini with Langoustines,...Hand-Cut Tagliolini with Langoustines, Amalfi Lemon, and Pistachio di Bronte

An elegant, Michelin-grade Italian coastal dish featuring delicate egg pasta tossed in an emulsified langoustine butter sauce, brightened with Amalfi lemon and toasted Sicilian pistachios.

Ingredients

Cooking Instructions

1. 01

   Make the pasta dough by combining the Tipo 00 flour and egg yolks on a clean work surface. Knead continuously until a smooth, elastic dough forms (approximately 10 minutes). Wrap tightly in cling film and let rest at room temperature for 30 minutes.

2. 02

   Using a pasta machine, roll the dough thin (down to setting 7 or 8, about 1mm thickness). Dust lightly with semolina flour and use the cutter attachment to shape into delicate, thin tagliolini. Dust again with semolina and form into small nests.

3. 03

   In a saucepan, heat 1 tablespoon of olive oil. Sear the reserved langoustine heads with the crushed garlic and minced shallot for 3 minutes, pressing the heads to extract their rich juices. Deglaze with the white wine, let simmer to reduce by half, then strain this concentrated shellfish stock through a fine-mesh sieve and set aside.

4. 04

   Bring a large pot of heavily salted water to a rolling boil.

5. 05

   In a wide sauté pan over low heat, melt 40g of the cultured butter. Whisk in the strained shellfish stock and 1 tablespoon of Amalfi lemon juice to create a glossy, emulsified pan sauce.

6. 06

   Drop the fresh tagliolini into the boiling water and cook for exactly 90 seconds. Reserve a small cup of pasta water, then drain the pasta.

7. 07

   Transfer the pasta immediately into the sauté pan with the butter emulsion. Add the raw langoustine tails, the remaining 20g of butter, and a splash of pasta water. Toss vigorously over low heat for 60 seconds until a creamy coating forms and the langoustines are just barely opaque and tender.

8. 08

   Twirl the pasta into tight, elegant nests using a carving fork and place in the center of warm shallow bowls. Arrange the langoustines on top, then garnish with micro-planed bottarga, chopped Bronte pistachios, fresh Amalfi lemon zest, and micro basil leaves. Drizzle with a few drops of raw olive oil and serve immediately.