In southern Italian recipes, langoustines are among the most refined and appreciated seafood. The best ones are found on the Mediterranean seabed and have distinctive features that set them apart from other crustaceans. They are rarer than prawns and, thanks to their delicate flavour, they add great value above all to pasta dishes like the one we present today.
| Serves | Difficulty | Preparation | Cooking |
| 4 people | Medium | 40 minutes | 15 minutes |
Ingredients
- 10 Langoustines
- 290 g cherry tomatoes
- 2 garlic cloves
- 200 ml white wine
- 350 g linguine
- 1 fresh chilli
- Extra virgin olive oil to taste
- Salt to taste
- Parsley to taste
Method
- Wash the langoustines thoroughly and separate the meat from the head, shell and intestine.
- Fry the garlic and chilli in extra virgin olive oil for about 2 minutes, add the langoustine heads and brown them, deglaze with the wine and cook for another 5 minutes, gently pressing the heads to release their juices.
- Remove the heads, add the cherry tomatoes cut into wedges and cook for 5 minutes.
- Add the langoustine meat and cook for about 5 more minutes.
- Cook the linguine in plenty of salted water, drain and add them to the pan.
- Toss everything together for 2 minutes, season with salt and pepper and serve garnished with chopped parsley.