500g Gluten Free Spaghetti - Cooked as per instructions
For the tomato sauce
4 tbsp extra virgin olive oil
400g/14oz canned chopped tomatoes
1 red chilli, roughly chopped
1 large handful fresh basil leaves, roughly chopped
salt and freshly ground black pepper
For the langoustine shell foam
1 tbsp olive oil
1 tbsp tomato purée
2 star anise
8 prawns, head and tails removed, shells and meat reserved
4 cooked langoustines, tail meat removed and shells reserved
4 tbsp white wine
400ml/7fl oz fresh fish stock
basil cress, to serve
For the tomato sauce, heat a frying pan over a medium-high heat and add the olive oil, tomatoes and chilli. Simmer for 30 minutes, or until the tomatoes have just started to break down.
Stir in the basil and season, to taste, with salt and freshly ground black pepper. Keep warm.
For the langoustine shell foam, heat the olive oil in a pan. Add the shells from the prawns and langoustines and stir. Add the white wine to the pan, scraping up any browned bits from the bottom of the pan to de-glaze.
Stir in the fish stock and bring to the boil. Reduce the heat and simmer until the volume of the liquid has reduced by a third.
Remove from the heat and discard the star anise. Transfer the mixture to a food processor and blend until smooth. Pass through a sieve back into the pan. Blend with a hand blender until a foam develops, then set aside.
Heat a frying pan, add a little olive oil and fry the langoustine and prawn meat for a few minutes. Add to the tomato sauce.
For the pasta, in a large pan of salted boiling water cook the spaghetti until al dente.
To serve, stir the prawn sauce through the spaghetti. Transfer to serving dishes, spoon some foam over the top and sprinkle with basil cress.