Luxurious Langoustines with Panzani Stortini, Roasted Red Pepper, and Savory Sauce

• 250g Panzani stortini
• 2kg langoustines
• 1 large zucchini
• 1 red pepper
• 1 tablespoon savory seeds
• ½ glass fish stock
• 1 tablespoon olive oil
• 1 tablespoon pastis
• 2 walnut-sized knobs of butter
• Salt and freshly ground pepper

1. Cook the stortini in 3 liters of boiling salted water for about 13 minutes. Drain and set aside.
2. Plunge the langoustines into boiling salted water for 5 minutes. Drain, shell them, and reserve the tails.
3. Place the red pepper on an oven tray at thermostat 6 (about 200°C/400°F) and roast until charred. Remove, run under cold water, and rub to peel off the skin. Drain, halve lengthwise, remove seeds, and cut into strips.
4. Peel the zucchini and slice it into thin rings with a sharp knife.
5. Heat the olive oil in a sauté pan over high heat. Season the langoustine tails with salt and pepper, add to the hot oil, and cook for 1 minute. Drain and set aside. In the same oil, sauté the pepper strips and zucchini slices. Drain on paper towels.
6. Deglaze the pan with pastis and savory seeds. Add the fish stock and reduce. Simmer for 5 minutes, then whisk in the butter to create a glossy sauce. Season with pepper.
7. Reheat the stortini in boiling water for 1 minute, then drain.
8. Arrange the stortini in the center of each plate. Top with zucchini, pepper strips, and langoustine tails. Drizzle with the savory sauce.

Source: Hubert's Book of Pasta for Panzani