Time
50 minutes
Serves
4
Difficulty
Medium
Ingredients
200g linguine
700g langoustines
800g canned whole peeled tomatoes
1/3 glass white wine
extra virgin olive oil
2 anchovies, salted
1 chili pepper
1 clove of garlic
chopped parsley, to taste
Method
Wash and shell the langoustines, leaving 4 of them unshelled, and remove the intestine. Keep the heads and shells to one side.
Heat the olive oil in a skillet with chili pepper, anchovies, and garlic with the langoustine heads and shells to make a fumet.
Remove the heads and shells.
Add the shelled and whole langoustines.
Add the wine and let it reduce.
Once the wine has reduced, take out the whole langoustines and put them aside to garnish the finished dish.
Dice the tomatoes, add to the sauce and let it cook until it has thickened.
Drain the pasta al dente and toss with the langoustine sauce over the heat.
Serve in individual portions, each with a whole langoustine and sprinkled with chopped parsley.
