Madison
Ingredients
Method
1.Heat oil in a large, deep frying pan over medium heat. Add capers; cook 1-2 minutes. Add garlic and lemon zest; cook further 1 minute, or until fragrant.
2.Add wine to pan. Increase heat to high; cook until sauce reduced by half. Stir through cream and fish stock; cook until sauce reduced by half again.
3.Heat extra 1 tablespoon olive oil in a separate frypan over medium heat. Cook scampi 1-2 minutes each side. Remove from pan; set aside.
4.Meanwhile, bring a large saucepan of salted water to the boil. Cook pasta 8-10 minutes, or until al dente. Drain.
5.Add linguine, scampi and lemon juice to sauce; toss to combine. To serve, divide linguine between 4 bowls; garnish each with half a scampi and chervil sprigs.
Scampi are snap frozen at sea. To thaw, simply lay them on a tray that has been lined with paper towel and place in the refrigerator. To prepare the scampi: remove heads. Using scissors, cut shell open on the inside; carefully remove the meat.
Note
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