Serves 4

Ingredients

320g Kamut linguine

8 courgette flowers with stems

120gMazara del Vallo prawns

40ml extra virgin olive oil

8g garlic

8g red chilli

8g dill

8g parsley

1lemon

200ml milk

100gflour

200g butter

Olive oil

White pepper

Lobster stock

1kg lobster heads

200g carrots

200g celery

200g onion

120g leeks

80g plum tomato

1 bay leaf

15ml olive oil

20ml brandy

2g fennel seeds

10g garlic

5g tomato paste

Method

Lobster stock

Pour the brandy into a bowl.Roast the lobster bones in the pre-heated oven at 180˚C for 20 minutes.Prepare a pan with olive oil and toss carrots, celery, onion, leeks, plum tomatoes, before adding the remaining ingredients, stirring often. Add the lobster heads to the pan, followed by the brandy and flambé. Add the tomato paste and an adequate amount of water and ice cubes to cover the bones and cook the stock for 6 hours.

Lobster butter

Pour half of the lobster stock in a pan and let it reduce by half. Simmer gently on a low heat and add the softened butter.

To serve

Clean the prawns from the shell, vein and place aside.Separate the courgette flower from the stem and place the flower aside. Cut the stem finely on the bias.Cut four courgette flowers finely and soak the remainder in the milk.Chop the garlic and red chilli.Heat the olive oil in a large pan. Sweat the red chilli and garlic until golden. Add the remaining half of the lobster stock and remove from the heat.In the meantime cook the pasta in salted boiling water for approximately 7 minutes and drain. Add the pasta to the sauce and put the pan back on the heat.Cover the pan with a lid and cook for 3 minutes. Remove the lid, add the courgette stem, chopped courgette flower and cook for an additional 1 minute. Stir to prevent the pasta from sticking to the pan.In the meantime remove the courgette flower from the milk, dust in some flour and deep fry in a pre-heated pan with some vegetable oil for approximately 1 minute.Soften the lobster butter and mix with remaining lobster stock.Add washed basil and dill, white pepper, extra virgin olive oil and lobster butter into the pasta at the very end.Plate the pasta and serve with a deep fried courgette flower on top.

L’Anima

Translated as ‘soul’ in Italian, award-winning L’Anima is true to its name, specialising in authentic, honest Italian cuisine made with all the passion of chefs with Italian cooking in their blood. Bordering the City and Shoreditch, L’Anima was designed by famed architect Claudio Silvestrin. The open and inviting space boasts clean-cut, modern furnishings – a design that reflects the understated sophistication and quality of our seasonally-changing menu. Their Southern-influenced cuisine reinterprets dishes from Sardinia, Puglia and Sicily. Meanwhile, their award-winning wines champion environmentally friendly producers from the less well-known regions of Calabria, Lombardy and Emilia Romagna.

www.lanima.co.uk