Pasta with Langoustine
Pasta with langoustine is a restaurant-style supper that comes together in 30 minutes. Halved langoustines are fried in garlic and chilli oil, then the shells flavour a quick white wine sauce that coats the spaghetti. The langoustines cook for only a few minutes, so have everything chopped before you start and take them off the heat as soon as they turn pink.
- Total
- 30 min
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 2
- Per serving
- 650kcal
How long to cook pasta with langoustine
The whole dish takes about 30 minutes, but the langoustines only need 3–4 minutes in the pan. Start the pasta first, then fry the shellfish in the minutes before it is drained, so everything meets in the pan together. Take the langoustines out while you make the sauce and put them back at the end.
Langoustines have sweet, delicate meat, rather like a cross between prawn and lobster. If you cannot find them whole, ask the fishmonger or look in the freezer aisle for raw tails.
How to cook pasta with langoustine
Tap a time to start a timer.
- Prepare the langoustines If frozen, defrost them in the fridge first. Cut each langoustine in half lengthways through the shell with a heavy knife, and pull out the dark vein. Pat the halves dry with kitchen paper.
- Start the pasta Bring 2 litres of water to the boil in a large saucepan and add the salt. Cook the spaghetti for , or as the packet says, until it has a slight bite. Keep a mugful of the pasta water, then drain.
- Fry the langoustines While the pasta cooks, heat the oil in a wide frying pan over a medium-high heat. Add the langoustines cut-side down and cook for , turn them over and cook for more, until pink and opaque. Lift them onto a plate.
- Make the sauce Lower the heat to medium, add the garlic and chilli to the same pan and fry for . Pour in the wine, scrape up any sticky bits and simmer for , until reduced by half.
- Toss and serve Add the drained spaghetti, 100ml of the reserved pasta water, the lemon zest and juice and the parsley. Toss for , until glossy. Return the langoustines to the pan for 30 seconds to warm through, then serve at once.
Swaps and serving
You can swap the shellfish for large raw prawns, which cook in the same time. See pasta with prawns and chilli for that version. Serve with a green salad and a glass of the same dry white wine you used for the sauce.
Common problems and fixes for pasta with Langoustine
- The langoustines are tough and rubbery.
- They are overcooked. Fry them for no more than 4 minutes in total, then take them out of the pan while you make the sauce and put them back at the very end just to warm through.
- The sauce is thin and the pasta is dry.
- Add the starchy pasta water a splash at a time while tossing over the heat. The starch binds with the oil and wine to make a glossy sauce that coats the spaghetti.
- The sauce is too sharp or too hot.
- Deseed the chilli for a milder heat and add the lemon juice a little at a time, tasting as you go. A small knob of butter stirred in at the end softens the acidity.
Frequently asked questions about pasta with Langoustine
How do you prepare langoustines for pasta?
Cut them in half lengthways through the shell with a heavy knife, then pull out the dark vein that runs along the back. You can cook them with the shell on, as the shell adds flavour to the oil, and eat them with your fingers.
Can I use peeled langoustine tails instead?
Yes. Use about 200g of raw peeled tails and fry them for 2–3 minutes in total. The sauce will have a little less flavour without the shells, so add a splash more wine and a pinch of salt.
What can I use instead of white wine?
Use 100ml of fish or vegetable stock with a squeeze of lemon juice. It gives the sauce the liquid and acidity it needs. Alcohol does not cook off completely, so the stock version is also better if you are serving someone who avoids it.
What other pasta works?
Linguine and tagliolini both work well and hold on to the sauce. Cook them for the time on the packet, since thicker pasta may need a minute or two longer than spaghetti.
How did you like the recipe?
4.7 / 5 · 43 ratings
