1In a large non-stick pan, heat the olive oil over medium-high heat until hot. Add the garlic and hot red pepper flakes and saute for 1 minutes, until the garlic becomes fragrant.
2Add the parsley and the langostini and cook for for 3 to 5 minutes, turning them, until the color turns from dark grey (uncooked) to a vivid pink (cooked). Add the white wine, and stir well until you can no longer detect a sharp alcohol aroma, about 1 minute.
3Transfer the langostini to a bowl. Peel the the shells off 2 of the langostini , chop them into 1/2-inch pieces, and set aside.
4Add the tomatoes to the sauce in the skillet, stir, season with salt and pepper to taste, and simmer over medium-low heat for about 15 minutes to meld the flavors. Add the reserved, chopped langostini and simmer for another 3 minutes.
5In a 8-to-12 quart pot, bring 6 quarts of salted water to a rolling boil. Add the linguine to the water and use a wooden fork to stir the pasta so it won’t stick together. Cook until “al dente”.
6Drain, then add the cooked pasta to the sauce in the skillet. Over medium-high heat, stir the pasta in the sauce for up to 1 minute.
7Serve on a platter with the remaining whole, cooked langostini on top. Garnish with basil, a drizzle of olive oil, and a sprinkle of red hot pepper flakes.