How to cook prawn linguine - Rick Stein

Episode two of @jacksteinchef’s Classic Dishes from 50 years of The Seafood Restaurant - Langoustines with Pernod and olive oil dressing. Serves 4 as a starter 👉 Ingredients 12 whole langoustines, cooked 50g salt 100ml extra-virgin olive oil 30g butter 1 tsp Dijon mustard 1 tsp soy sauce 1/2 tsp tarragon leaves Salt for the vinaigrette 1 shallot, finely chopped 1 1/2 tsp lemon juice 1 tsp Pernod 👉 Method 1) For the vinaigrette, put the shallots, mustard, soy sauce, lemon juice and olive oil in

Rick Stein's Secret France guides and recipes. As seen on BBC2.

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