100g spaghetti
100g langoustines
80g plum tomatoes
10g garlic
2g olive oil
5g basil
5g chives
30g shallot
50ml white wine
5g dijon mustard
200ml fresh cream
50g grana cheese
100g fish stock
5ml balsamic vinegar

Method

Peel the prawns and set aside in olive oil. Thinly slice the garlic and shallot.

Cut the tomatoes in concasse. Prepare the grana cheese in shavings.

Sweat the shallot and garlic in olive oil and add the prawns. Deglaze with wine and reduce. Remove the prawns from the pan and continue cooking. Add the fish stock, mustard and cream and reduce until the sauce starts to thicken.

Blanch the spaghetti at the last minute and continue cooking in the sauce, adding the tomatoes, herbs and prawns.

Drizzle the balsamic vinegar on a plate and place the spaghetti in the middle.

Garnish with its own ingredients.

Stephen Borg Saydon is the Executive sous chef, The Westin Dragonara Resort, St Julian’s.