Spaghettini with scampi tails and samphire

Dublin bay prawns or langoustines are great stretched out into a pasta course and for a dish like this you can use peeled frozen scampi tails as they will be more consistent – and cheaper than finding live langoustines and cooking and peeling them.

4 servings of spaghettini
20-24 scampi tails
100g butter
200ml fish stock
100ml white wine
2-3tbsp olive oil
A handful or so of samphire with any woody stalks removed

Cook the spaghettini in boiling salted water according to manufacturer's cooking instructions and then drain in a colander, reserving a little of the water. Melt half of the butter in a frying pan, season and cook the scampi tails for a couple of minutes without colouring them, then remove from the pan.

Add the fish stock and wine to the pan and boil until it has reduced down to a couple of tablespoons, then add the samphire, the rest of the butter and the olive oil.

Stir on a low heat for a minute, then add the scampi and pasta, season to taste and add a little of the cooking water and more olive oil if the pasta is a bit dry. Serve immediately.