07 June 2011

Spaghetti with Langoustines in a tomato sauce

This is a very easy and mouth watering dish. If you, like me, are the kind of person that likes to get their hands dirty while you eat, this is definately the recipe for you! The langoustine are cooked in their own shell and you'll be alternating between a mouthfull of pasta and one of  fish, as you break through the hard outer part and discover the full flavour of the sea .
Langoustines are a type of  Lobster, just smaller. The movie that comes into my mind is "How to loose a guy in 10 days"  On their first date he takes her to eat lobster, (it makes me hungry everytime I see them eating), he sees a beautiful woman and is intrigued by her. Little does he know that things are going to be very different after that evening!

Spaghetti with Langoustines
 serves 2

1 tablespoon olive oil
1 clove of garlic chopped
25 langoustines (best fresh but frozen are good too)
1/2 tin chopped tomatoes ( or sweet fresh tomatoes if available)
1 cup boiling water
bunch of fresh parsley
salt to taste

Place a pan with water and let it get to boiling point. In a separate pan heat olive oil in a pan and when warm add chopped garlic. Let it sizzle for few minutes (careful not to burn it) until pale gold . Add the langoustines and let them shallow fry them for about 5 minutes at moderate heat. Add the chopped tomatoes and stir. Let them cook for 2 minutes on high heat then add the boiling water and salt, stir and cover with the lid, bringing the heath down to medium-low. Cook for 10-13 minutes. The langoustine will relise their own juices onto the sauce. Make sure not to let the sauce dry completely. Meanwhile add the spaghetti into the pan with the boiling water and cook al dente.When the pasta is ready drain and pour onto the pan with the langoustines and mix everything together. In a chopping bord cut coarsly the parsley. Place the pasta and langoustine in a plate, sprinkle the chopped parsley liberaly on top and serve.

Source: Own recipe

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