Seared Seabass, Tagliatelle, Langoustine & Puttenesca
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 … Read more