Step 1/5
- 6 langoustine
- 4 drops fish sauce
- pot
Peel and poach langoustines in a medium pot with half a cup of boiling water, fish sauce and salt to taste.
Step 2/5
- 4 tagliatelle
Remove langoustine and put aside. Add pasta and a half a cup of boiling water to the same pot. Cook until pasta is soft.
Step 3/5
- 50 g Parmesan cheese
Remove the pasta and coat in finely grated Parmesan cheese.
Step 4/5
Plate in a horizontal swirl and place langoustine on top.
Step 5/5
- olive oil
- 3 tbsp pumpkin purée
Drizzle a little olive oil and carefully pour the broth in such a way that the pasta sits around it. Use a squeeze bottle (or make a tube out of paper or plastic) to submerge pearls of purée in the broth.
in Berlin