Tagliolini al Limone con...Tagliolini al Limone con Scampi e Pistacchio

Hand-refined egg tagliolini tossed in a delicate Meyer lemon and langoustine emulsion, topped with seared wild scampi, toasted Bronte pistachios, and shaved cured bottarga.

Ingredients

Cooking Instructions

1. 01

   On a clean marble work surface, mound the Tipo 00 flour and create a deep well in the center. Add the egg yolks. Using a fork, gently whisk the yolks, gradually incorporating the flour from the inner walls until a shaggy dough forms.

2. 02

   Knead the dough vigorously for 10 minutes until it becomes smooth, elastic, and silky. Wrap tightly in plastic wrap and let rest at room temperature for at least 30 minutes.

3. 03

   In a small saucepan, heat 15ml of olive oil over medium-high heat. Add the reserved langoustine shells, smashed garlic, and half of the minced shallot. Sear for 3 minutes until caramelized. Deglaze with the white wine, reducing it by half, then add 150ml of water. Simmer gently for 15 minutes to create a concentrated fumet, then strain through a fine-mesh chinois and set aside.

4. 04

   Roll out the rested pasta dough using a pasta machine to paper-thin consistency (about 1mm thick). Dust lightly with flour, fold, and hand-cut into thin tagliolini (approx. 2mm wide). Toss gently to separate and lay on a tray dusted with semolina.

5. 05

   In a large skillet over medium heat, add the remaining olive oil and shallot. Sweat until translucent. Add the strained langoustine stock and bring to a simmer. Whisk in the cold cubed butter one piece at a time to create a glossy, emulsified sauce. Stir in the Meyer lemon juice and zest, then lower the heat to keep warm.

6. 06

   Bring a large pot of heavily salted water to a rolling boil. Cook the fresh tagliolini for exactly 90 seconds. Reserve 1/2 cup of pasta water, then drain the pasta.

7. 07

   Transfer the pasta directly into the emulsified lemon-butter sauce. Toss vigorously over medium-low heat to coat the pasta, adding a splash of pasta water if necessary to achieve a velvety, luxurious coating.

8. 08

   In a separate hot pan, quickly sear the langoustine meat for 30 seconds on each side with a drop of olive oil and a pinch of salt; they should remain translucent and sweet in the center.

9. 09

   Twirl the tagliolini into elegant nests in the center of warm shallow bowls. Arrange the seared langoustines on top. Garnish generously with the chopped pistachios, finely grated bottarga, and fresh bronze fennel fronds. Serve immediately.