From Butcher + Beast By Angie Mar With Jamie Feldmar
1/2 cup plus 1 teaspoon extra-virgin olive oil
1/2 pound squid ink spaghetti
3 large garlic cloves, thinly sliced
1/2 teaspoon chile flakes
1 teaspoon pink peppercorns, lightly crushed
1 tablespoon fresh lemon juice
1/2 cup plus 1 tablespoon champagne
5 head-on langoustines
2 tablespoons grated parmesan cheese
3 tablespoons langoustine Butter
1 tablespoon plus 2 teaspoons unsalted butter
2 tablespoons chopped fresh parsley
For the langoustine butter:
1/2 cup langoustine shells
14 oz unsalted butter
1 cup charred prawn butter
seeds of 1/2 vanilla bean
In a small dry sauce-pot, gently heat the langoustine shells over medium heat until they are roasted, fragrant, and golden, about 5 minutes. Add the butter, charred prawn butter, and vanilla seeds, reduce the heat to low, and cook the butter for 20 minutes. To clarify the butter, scoop off the milk solids as they rise to the top and discard. Strain out any remaining solids and discard.
For the charred prawn butter:
3 tbsp olive oil
6 head on tiger prawns
12 oz unsalted butter, at room temperature
seeds of 9 vanilla beans
2 tsp kosher salt
In a small sauté pan, heat the olive oil over medium-high heat. Add the prawns and cook until deep brown and caramelized, about 5 minutes. Remove from the pan from the heat and set aside to cool slightly. Roughly chop the prawns and add them to a food processor along with the butter, vanilla seeds, and salt. Pulse until just combined.
Bring a large pot of water seasoned like the sea to a boil over high heat. Add 1 teaspoon of the olive oil. Add the spaghetti and cook until just under al dente, 1 to 2 minutes less than the time on the package directions. Drain, reserving 1/4 cup of the pasta cooking water.
In a large sauté pan, heat the remaining 1/2 cup olive oil. Add the garlic and chile flakes and cook, stirring continuously, until the garlic just starts to turn golden, 3 to 5 minutes. Add the pink peppercorns and stir briefly to toast them, about 1 minute.
When the garlic is golden, add the lemon juice and champagne to stop it from browning. Add the langoustines, cover the pan and steam until the langoustines are just barely cooked through, about 3 minutes.
Add the parmesan, langoustine butter, and regular butter. Season with salt, and when the butter and cheese are melted and everything is coming up to a simmer, about 2 minutes, add the cooked pasta and reserved pasta cooking water, shaking the pan and tossing until all the pasta is coated. Finish with the parsley, give it one last toss, and serve immediately.