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Taste of Europe: Luciano Pierre White’s seafood tagliolini

Pile your plate high with tagliolini, tender pickled shrimps and chunks of lobster.

Luciano Pierre White's seafood tagliolini

Just before Christmas, I moseyed down to Woking for a bowl of pasta and a
bottle of wine with Marco Pierre White.

You might consider the setting to be an odd one, but I can tell you it didn’t
feel remotely surreal. With the UK collapsing like a mad trifle once again,
it felt utterly normal.

Woking may not be the most culturally stimulating place on the planet but I was also there to see my pal Luciano, Marco’s son.

Luciano has managed to establish a brilliant group of affordable Italian
restaurants, in the middle of a global pandemic, and in provincial locations
in need of fine pasta – sites in Dorchester, Dorset, and Devon have launched in the past 12 months. Bath, Oxford, and Cambridge might follow in 2022.

Here’s hoping they do, because Luciano’s got a good thing going. A tidy main course, with a beer or a glass of wine, is £14.50. There are exceptions – Sophia Loren’s gorgonzola dolce gnocchi is one and the truffle pasta is another, but both are still under £20, and both taste excellent.

I had lobster and prawn tagliolini because Marco told me to.

The dish is outside of the deal entirely – it’s closer to £30 – but that is a positive.

Luciano sources much of his seafood from trusted suppliers in Devon and
Cornwall, and he piles plates high with handmade tagliolini, rich with butter – and a dose of chilli for heat – tender pickled shrimps and chunks of lobster.

Everything rests in a bisque and a little pomodoro sauce, and should
probably be eaten with quite a lot of rosé.

Serves 2

Ingredients:

300g tagliolini pasta
600g cooked lobster cooked (you can use less)
300g pickled/cooked shrimps
250ml pomodoro sauce (can be homemade or if not, Mutti is a good brand to use)
50ml lobster stock (again, homemade for proficient cooks, otherwise Waitrose No.1 shellfish stock works well)
Cherry tomatoes
Sun-dried tomatoes
Chives and micro cress for garnish

Method:

  1. Drop your pasta into boiling water.
  2. Heat the pomodoro sauce and the bisque together with the fresh and sun dried tomatoes on a medium heat (add chilli if desired).
  3. When the pasta is cooked, add the cooked lobster and shrimps to the sauce, drain the pasta (though not too much), and mix together loosely.
  4. Plate the pasta, and sprinkle on finely chopped chives and micro cress.

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