Linguine with langoustines is a traditional recipe, very simple to prepare, with a delicate and delicious flavor. If you love seafood main courses, this will surely make you fall in love.

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Collection: Seafood Main Courses

Difficulty: Easy
Cost: Medium
Preparation time: 30 Minutes
Portions: 4People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients

2 lbs langoustines (Frozen)
to taste olive oil
1 clove garlic
1 glass water
11 oz linguine
to taste coarse salt
to taste chopped parsley
to taste ground ginger

Steps

Buy medium-sized langoustines; if you are using frozen ones like me, defrost them completely before using.
Rinse them and remove the heads.
In a pan, put a little olive oil, one garlic clove, add the langoustine heads, and let them brown. Now pour a glass of water, cover with the lid, and prepare the fish stock by cooking for about 20 minutes.
Meanwhile, clean the langoustines: shell them by making an incision with a knife along the underside and extract the meat. Now remove the black thread found on the top, trying to pull it gently. This way, you will prevent it from breaking. If you can’t, make a small incision with the knife and remove it with your fingers.
Put plenty of water in a pot, as soon as it boils add the coarse salt and the linguine.
While waiting for the pasta to cook, remove the langoustine heads from the pan.
Strain the fish stock with a strainer.
Put a little oil in the pan and add the langoustine meat, salt, pepper, season with a bit of ginger, and toss it once or twice.
Pour the previously strained fish stock into the pan with the langoustine meat.
Drain the linguine very al dente, put them directly in the pan with the langoustine meat and complete the pasta’s cooking. It will take two or three minutes.
Toss everything together. Add some parsley and pepper and serve them hot.