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Recipes   /   Linguine with Langostini

Linguine with Langostini

Jul 21, 2009 by Gabriele Corcos


Today’s pasta is a summer classic throughout Italy: enjoy with a bottle of chilled dry white wine, some old school bossanova, and a couple of dear friends. No specific rules have to be followed, since you are using (hopefully) fresh fish, cook lightly and with as few ingredients as possible to preserve the original flavors. Langostini can here be substituted with Santa Barbara spot prawns or even Mullet Fillets (if you are lucky enough to find them)…

Serves: 6 Prep time: 15-20 minutesCooking time: 30 minutes

  • 1 pound linguine
  • 1 1/2 lb of fresh langostini or Santa Barbara spot prawns, deveined, shells on
  • 1/2 cup of dry white wine
  • 2 tablespoons of extra virgin olive oil, plus more for drizzling
  • 1 (28 oz) can of whole peeled tomatoes (pelati), blended in a blender
  • 3 cloves of garlic, roughly chopped
  • 1 tablespoon finely chopped fresh Italian parsley
  • 1 tablespoon of torn fresh basil, for garnish
  • Pinch of hot red pepper flakes, plus more for garnish
  • Salt and freshly ground black pepper to taste

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.


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