Extravagant Pasta Delight

local_grocery_store Ingredients

• 12 ounces linguine, cooked al dente
• 1 pound scampi (langoustine) tails, peeled and deveined
• 3 ounces sea urchin roe, fresh
• 1 black truffle, shaved
• 2 tablespoons extra virgin olive oil
• 4 cloves garlic, minced
• 1/2 cup white wine
• 2 tablespoons lemon juice, freshly squeezed
• to taste salt
• to taste black pepper, freshly ground
• 2 tablespoons fresh parsley, chopped

restaurant_menu Method

1. 1.Heat olive oil in a large skillet over medium heat.
2. 2.Add minced garlic and cook until fragrant, about 1 minute.
3. 3.Add scampi tails to the skillet and cook until they turn pink and opaque, about 2-3 minutes per side.
4. 4.Remove the scampi tails from the skillet and set aside.
5. 5.In the same skillet, add white wine and lemon juice. Cook for 2 minutes, scraping up any browned bits from the bottom of the skillet.
6. 6.Add sea urchin roe to the skillet and gently stir until warmed through, about 1 minute.
7. 7.Return the scampi tails to the skillet and toss to coat them in the sauce.
8. 8.Season with salt and freshly ground black pepper to taste.
9. 9.Add the cooked linguine to the skillet and toss until well coated in the sauce.
10. 10.Serve the pasta with scampi, sea urchin, and sauce in individual bowls.
11. 11.Garnish with shaved black truffle and chopped fresh parsley.
12. 12.Enjoy this Extravagant Pasta Delight with a glass of white wine for the ultimate indulgence!

lightbulb_outline Tips

• chevron_rightUse fresh, high-quality ingredients for the best flavor.
• chevron_rightIf you can't find sea urchin roe, you can substitute with caviar for a similar briny taste.
• chevron_rightDon't overcook the scampi tails to ensure they stay tender and juicy.
• chevron_rightAdjust the amount of black truffle according to your preference for its strong flavor.
• chevron_rightServe the pasta immediately after tossing with the sauce to prevent it from becoming soggy.