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Pasta with Langoustine

Name: Pasta with Langoustine
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Pasta with Langoustine
Ingredients: 250g spaghetti; 12 fresh langoustines; 2 garlic cloves; 1 red chilli; 150ml dry white wine; 1 whole lemon; 3 tablespoons olive oil; 1 small bunch parsley

Pasta with Langoustine is a classic seafood dish that combines delicate shellfish with a light garlic and white wine sauce. It is a simple yet elegant meal that brings a taste of the Mediterranean to your dining table.

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Good reasons to make pasta with langoustine

This recipe for pasta with langoustine is perfect for a quick dinner when you want something special. It uses simple ingredients that let the natural sweetness of the seafood stand out clearly. You can prepare it in very little time with just one pan for the flavourful sauce. It is a great way to enjoy fresh shellfish with minimal effort.

Follow these simple steps for pasta with langoustine

Step 1

Boil the pasta: Bring a large pot of salted water to a boil and add the spaghetti. Cook the pasta until it is just tender but still has a firm bite. Drain the water but keep a small cup of the liquid to help create the sauce later.

Step 2

Prepare the shellfish: Remove the shells from the seafood and discard the dark vein along the back. You can keep the heads on for a more traditional look and extra flavour in the oil. Pat the meat dry with a paper towel before you start cooking.

Step 3

Sauté the aromatics: Heat the olive oil in a wide frying pan over a medium heat. Add the sliced garlic and red chilli then fry them gently for a minute. Toss in the prepared langoustines and cook them until they turn pink and opaque.

Step 4

Finish the dish: Pour the white wine into the pan and let it simmer for a moment. Add the cooked spaghetti and a splash of the reserved pasta water to the pan. Mix everything well with fresh parsley and lemon juice before serving.

Tips and tricks for pasta with langoustine

Use fresh langoustines if you can find them for the best flavour. If you use frozen shellfish, make sure they are fully defrosted before you start cooking. Searing the shells first can add more depth to the sauce.

You can swap the spaghetti for linguine if you prefer a different shape. Adding a knob of butter at the end makes the sauce extra glossy. This pasta with langoustine tastes best when served immediately with a glass of chilled wine.

You can also try these recipes: marble cake, grilled lamb rump cap or risotto with plaice.

Ingredients

servings

Adjust quantity

250 g spaghetti
12 fresh langoustines
2 garlic cloves
1 red chilli
150 ml dry white wine
1 whole lemon
3 tablespoons olive oil
1 small bunch parsley

Cooking time

Nutrition information

NUTRITIONper serving

Energy:3012 kJ / 720 kcal
Fat:18 g
- of which saturates:3 g
Carbohydrates:95 g
- of which sugars:3 g
Protein:28 g
Fibre:4 g
Salt:800 mg

To clean the seafood for Pasta with Langoustine, remove the shell from the body while leaving the tail intact if desired. Use a small knife to make a shallow cut along the back and pull out the dark intestinal vein. Rinse the meat under cold water and pat it dry before cooking.

What is a good substitute for white wine in Pasta with Langoustine?

You can replace the wine with a mixture of chicken or vegetable stock and a squeeze of fresh lemon juice. This provides the necessary liquid and acidity to create a balanced sauce for the Pasta with Langoustine. The final dish will still have a wonderful depth of flavour.

How long does it take to make Pasta with Langoustine?

Pasta with Langoustine usually takes about 10 minutes to make. The time can vary slightly with the quantity and method. Check the texture towards the end.