Langoustines in a cherry tomato broth with bread

Ingredients

For 1 serving

• Langoustines200 g
• Cherry tomatoes200 g
• Bread70 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Parsleyto taste
• Saltto taste

Contains: gluten, shellfish,

In season: June – September

Method

1. Rinse the langoustines under cold water; with scissors, cut the shell along the back so the sauce flavours them and they're easier to peel at the table. Wash and halve the cherry tomatoes.
2. In a wide frying pan with a lid warm the oil with the crushed garlic over medium heat for a minute, until fragrant.
3. Add the tomatoes, a pinch of salt and half a glass of water and cook for 8 minutes, until the tomatoes break down into a sauce.
4. Add the langoustines, cover and cook for 4–5 minutes, until the flesh under the shell turns opaque white; no longer or it gets woolly.
5. Finish with chopped parsley and serve with the bread to mop up the sauce.