Tomato tagliatelle with butter glazed asparagus, seared langoustines & Philadelphia Sauce



Standard Supplier 11th June 2012


Standard Supplier

Tomato tagliatelle with butter glazed asparagus, seared langoustines & Philadelphia Sauce

Langoustines are part of the shellfish family. They are also known as Dublin Bay prawn, scampi or Norway lobster. There are many ways to cook langoustines - they can be roasted, poached, grilled, fried, deep-fried or boiled. Take a look at the tomato tagliatelle with butter glazed asparagus, seared langoustines & Philadelphia Sauce recipe below, as tried and tested by professional chefs - why not give it a try?


  • Prep time: Approx 60 minutes. Cook time: Approx 30 minutes.
  • Ingredients
  • For the tomato tagliatelle:
  • 750g vine ripened tomatoes, peeled and quartered
  • 6 cloves of garlic, peeled and chopped
  • 5 onions, peeled and finely chopped
  • 30g fresh basil, roughly chopped
  • 45g fresh thyme, roughly chopped
  • 2g gellan gum
  • For the Philadelphia sauce:
  • 1 stem celery
  • 20g fennel
  • 1 carrot
  • 25ml white wine
  • 200g Sun Dried Tomato and Basil Philadelphia Light
  • For the asparagus:
  • 25g unsalted butter
  • 500g fresh asparagus, trimmed
  • Cracked black pepper
  • For the langoustine:
  • 25g unsalted butter
  • 300g Scottish langoustine
  • Purple basil micro herbs for garnish


Prepare a tomato consommé from which to make the tagliatelle.
Put the tomatoes, 2 cloves of garlic, 2 chopped onions, basil and half the thyme in a pan with 200ml of water.
Bring slowly to the boil and then remove from the heat and allow the flavours to infuse for about 15 minutes.
Once infused, blend with a hand held blender then strain the contents through damp muslin to give a clear consommé.
Line a large baking tin with cling film.
Add some hot water to the tin and leave to stand for 1 minute.
This will push the cling film smoothly against the tin without creasing, thus ensuring a clean finish to the tagliatelle is achieved.
Drain away the water.
Add the gellan gum to the tomato consommé and bring to the boil.
Pour into the cling film lined tray and refrigerate until set.
Once set remove from the tray and cut into strips approx 1 cm wide.
Next make the stock for the sauce.
Peel the shells from the langoustine.
Refrigerate the fish but put the shells in a pan.
Prepare a mirepoix of the celery, fennel and carrot and add to the pan together with the 4 remaining cloves of garlic and 3 remaining chopped onions.
Sweat the vegetables for about 1 minute before adding the wine, 150ml of water and the remaining thyme. Bring to a simmer but do not boil.
Remove from the heat and season to taste.
Just before serving strain the fish stock.
Put the Philadelphia into a small pan and melt gently then gradually stir in some of the hot stock to give a smooth sauce with a consistency that would coat the back of a spoon.
Season to taste.
Meanwhile prepare the asparagus.
Melt the butter in a frying pan.
Add the asparagus and sauté until cooked but al dente.
Season with the black pepper.
Cook the langoustine by melting the butter in a frying pan.
Add the langoustine and cook for about 3-4 minutes, turning half way through the cooking time.
To serve, heat the tagliatelle in a heatproof bowl over a pan of boiling water and arrange on a warm serving plate with the asparagus.
Top with the langoustine and drizzle over the hot sauce.
Garnish with some purple basil leaves and serve immediately.
Nutritional Information
Typical values per serving:
Energy 984.89kJ/E335.47kcal
Protein 16.33g
Carbohydrate 26.76g, of which sugars 21.51g
Fat 18.47g, of which saturates 10.96g
Fibre (Englyst) 6.08g
Sodium 312.02mg
Calcium 215.41mg
Iron 3.54mg

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