Paccheri with gurnard, langoustines, tomato and ginger
1 garlic clove
1 small gurnard
1/2 tsp fresh root ginger 6 langoustines or 1 600g lobster
8 tsp extra virgin olive oil
60 ml white wine
100 g cherry tomatoes
200 ml light tomato sauce (see next recipe)
Scant 1/2 tsp of crushed dried chilli
Scale, gut and fillet the gurnard and keep the bones aside for later use. Finely chop the root ginger and separately finely chop the garlic clove.
Pin-bone the gurnard fillets and slice the fillets, skin-on, crossways into 5mm slivers. Split the langoustines or lobster down the middle. If using lobster, cut it into chunks including the head.
Put the tomato sauce and wine in small pot with the gurnard bones and simmer for 15 minutes, adding water if it thickens too much. Fish out the bones (strain the sauce if the skeleton broke up).
Set a pan of well-salted water on to boil. When you're ready to eat, put the pasta on and heat a very wide frying pan over your largest burner. Start to cook when the pasta goes in. Fry the tomatoes in 6 tablespoons of the oil until concentrated and starting to colour.Add the langoustines, ginger, garlic, chili and fry for 2 minutes until the crustacean shell turns pink and some garlic changes colour.
Add the gurnard and fry for a minute then the tomato sauce and simmer. Drain the pasta, al dente as ever, and add to the pan with the remaining oil. Stir together over the heat for a minute, and serve immediately.
Light tomato sauce (Yields 700 ml of sauce) Ingredients
1 kg ripe vine tomatoes 3 cloves of garlic
4 Tsp extra virgin olive oil A pinch of crushed chilli flakes (optional)
1/2 tsp fine sea salt