|200 g||Tajarin Pasta|
|50 ml||Noilly Prat|
|300 ml||fish stock, homemade|
|120 g||cherry tomatoes|
|120 ml||Panna Cucina 20% fat|
|1 tbsp||unsalted butter|
Prepare the Carabineros. Use scissors to cut off swimming legs from the torso. At the end of the tail there are two fins; cut those off as well, leaving the pointy segment in the middle (the telson) in tact. Remove head by twisting the head away from the torso and breaking it off in a downwards stroke.
Use your scissors to open up the exoskeleton on the underside of the Carabineros, directly down the center, without cutting into the flesh. Take a knife and along the same line, split the tail in half through the shell, just until you reach the telson. (The Carabineros should stay attached at the tail end.)
Devein the Carabineros, then rinse and pat them dry.
Dice the shallot and garlic finely. Dice tomatoes. Heat sauce pan over medium heat and add shallot and garlic with butter. Sauté until translucent. Deglaze with Pernod and add Noilly Prat. Let reduce for a minute, then add fish stock. Let simmer until reduced by half. Strain the shallot and garlic from the sauce, then return the sauce to low heat. Add the tomatoes and let cook for 5 - 10 min. or until liquid reduces a bit. Add Panna and stir until homogenous. Let simmer until thickened slightly.
Bring a large pot of salted water to a boil and cook Tajarin according to package instructions. Meanwhile, heat a thick-bottomed stainless steel frying pan over medium-high heat. Add olive oil to coat. Salt and pepper the Carabineros, then add to the pan, flesh-side down. Fry for 1 -2 min., then flip and fry briefly for another minute (or until cooked through) before removing from heat.
When pasta is ready, drain and toss with cream sauce until thoroughly coated. Transfer to serving plates, and top with Carabineros. Bon Appetit.