Tagliolini al Limone d’Amalfi...Tagliolini al Limone d’Amalfi con Crudo di Scampi e Pinoli

A sophisticated harmony of hand-cut lemon-infused pasta, pristine Mediterranean langoustine tartare, and a velvety toasted pine nut emulsion.

Ingredients

Cooking Instructions

1. 01

   Prepare the pasta dough by combining the 00 flour, egg yolks, and the zest of half the lemon. Knead for 10 minutes until elastic, wrap in film, and rest for 30 minutes.

2. 02

   For the pine nut emulsion: Toast the pine nuts in a dry pan until golden. Sauté the shallot in a touch of oil, deglaze with white wine, and reduce by half. Add the cream and toasted pine nuts, simmer for 5 minutes, then blend until perfectly smooth. Pass through a fine-mesh chinois and keep warm.

3. 03

   Prepare the langoustine tartare: Finely dice the raw langoustine meat. Season with a drizzle of olive oil, a few drops of lemon juice, sea salt, and fresh chives. Keep chilled on ice until service.

4. 04

   Roll the pasta dough through a machine to the thinnest setting. Hand-cut into fine tagliolini (about 2mm wide).

5. 05

   Cook the pasta in boiling salted water for exactly 90 seconds. Reserve a small amount of pasta water.

6. 06

   Emulsify the pasta in a warm pan with a splash of pasta water, a drizzle of olive oil, and the remaining lemon zest until a light, glossy sheen forms.

7. 07

   To plate: Mirror the bottom of a shallow bowl with the pine nut emulsion. Twirl the tagliolini into a tight nest in the center. Top with a quenelle of the langoustine tartare and finish with a spray of lemon zest.