Directions

• For the bisque:
• Brown the scampi shells and heads in a cooking pot with some oil, add the onion, celery, carrot, garlic and parsley, and let them cook for 2-3 minutes and then add water
• Add the white wine to the pan and allow to shimmer, then add enough water to cover the ingredients, and the basil leaves.
• Let it cook for two hours on a low heat, occasionally deglazing. Once cooked, strain the bisque into a bowl using a fine sieve and put to one side.
• Bake in the oven at 180°C for 7-8 minutes.
• For the arugula sauce:
• Wash and dry the arugula leaves, then place them in a blender. Add the oil, salt, and a little water, and blend until smooth.
• Other preparations:
• Toast the pine nuts on a baking tray in the oven at 160°C for 5 minutes.
• Heat some oil in a pan, add a clove of garlic, and remove it once golden brown.
• Add 4 ladles of bisque and let it reduce slightly.
• Cook the linguine in boiling salted water, taking it out two minutes earlier than suggested, and finish cooking them in the pan until they reach your desired level of doneness, adding some bisque if needed.
• Finally, add the arugula sauce to the pan, over low heat. In the meantime, season the langoustine with olive oil, salt and pepper.