Spaghetti with Langoustines

Name: Spaghetti with Langoustines
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 360 g of Spaghetti; 15 Langoustines; 150 ml of Water; 600 g of Cherry Tomatoes; 2 cloves of Garlic; 5 tablespoons of Crushed Tomatoes; 4 peppercorns of Black Pepper; White Wine; Extra Virgin Olive Oil; Salt; Parsley

Spaghetti with Langoustines is one of the best-loved seafood pasta dishes. Easy to make, it's perfect for Christmas Eve dinner.

Difficulty Easy
Preparation 30 minutes
Cooking 20 minutes
Servings for 4 people

Among the seafood pasta dishes that are a must on Italian Christmas tables is Spaghetti with Langoustines. Simple yet elegant, it will be the star of your Christmas Eve dinner, when tradition calls for a meatless meal. So, for an all-seafood menu, you can choose our Spaghetti with Langoustines recipe as the first course.

Whether you use spaghetti or make linguine with langoustines makes little difference: what matters is choosing a long pasta shape, top-quality langoustines and, finally, some tomatoes. You don’t need many other ingredients to make this pasta with langoustines, apart from those you already have in the pantry, like garlic, chili pepper and parsley.

The Spaghetti with Langoustines recipe is one of the most popular and loved recipes, not only in summer but above all as a tasty first course for Christmas Eve dinner.

Ingredients for 4 people

360 g of Spaghetti
15 Langoustines
150 ml of Water
600 g of Cherry Tomatoes
2 cloves of Garlic
5 tablespoons of Crushed Tomatoes
4 peppercorns of Black Pepper
White Wine to taste
Extra Virgin Olive Oil to taste
Salt to taste
Parsley to taste

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Method

To make the Spaghetti with Langoustines, start by rinsing the langoustines thoroughly under running water. Take 10 langoustines and separate the heads from the tails, remove the shells by cutting them with kitchen scissors, take out the vein with a small knife and set the meat aside. In a small saucepan, add a little olive oil, a minced garlic clove, a sprig of parsley and 4 peppercorns and let them brown.
Put the langoustine trimmings into the saucepan and brown them over high heat for a few moments, deglaze with a little white wine and, once the alcohol has evaporated, add 150 ml of water, season lightly with salt and cook for a few minutes over high heat.
Strain everything through a fine-mesh sieve and set aside the langoustine stock you have made.
In a large skillet, add a little oil and a minced garlic clove and sauté. Add the remaining langoustines, deglaze with a little white wine and toss for a few seconds, until the alcohol evaporates.
Now add the chopped cherry tomatoes and the crushed tomatoes and cook for 2-3 minutes. Then remove the langoustines and keep cooking the sauce.
Deglaze with a little langoustine stock and season with salt. Cook the pasta, drain it al dente (2 minutes before the time on the package) and pour it straight into the skillet. Remember to save some of the pasta cooking water.
Stir everything together, add the langoustine meat cut into small pieces and finish cooking, adding a little of the pasta cooking water. The langoustine meat will cook in just a few seconds.
Finish with a generous sprinkle of fresh chopped parsley, and your Spaghetti with Langoustines is ready to serve and enjoy, with one whole langoustine on each plate. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

For an extra touch, you can add a little fresh chili pepper when making the sauce. Add it when you sauté the garlic in the olive oil.

Tips

We recommend making the Spaghetti with Langoustines at the last minute, so that both the pasta and the langoustines are perfectly cooked.

Storage

Spaghetti with Langoustines keeps in the fridge for a couple of days, tightly covered with plastic wrap. We recommend reheating it in a skillet before eating.