Seared Seabass, Tagliatelle, Langoustine & Puttenesca

Method

Remove the heads from the langoustines and set aside for the sauce, remove the langoustine shell keeping the tail attached and devein, roll the langoustine and secure with a cocktail stick
In a large bowl, mash the capers with the anchovies, heirloom tomatoes, green olives, olive oil and crushed red pepper until a chunky sauce forms add the langoustine heads and simmer for 20 minutes on a low heat
In a pot of salted boiling water, cook the pasta until al dente; drain
Pan Fry the sea bass in a hot pan with oil & butter until golden brown, remove from heat and store in a warm place, pan fry the langoustines and set aside
To assemble curl the tagliatelle with a fork and place in the centre of your plate place seabass fillet on top and pour your sauce round the outside, carefully place you langoustine tail side up garnish with a little garlic foam & Basil.

Serves 2 - 3