Spaghetti with langoustines and cherry tomatoes is an easy, quick, and delicious recipe made with fresh langoustines.
Unfortunately, despite living in a coastal city, I rarely manage to get fresh fish due to my work hours.
However, in this case, I turned to one of the best fish shops in the area because I really wanted to enjoy a fresh and delicious product.
This time, my choice was very easy because these langoustines caught my attention.
Langoustines are crustaceans similar to shrimp with large claws and a light pink color.
Be sure to remove the intestinal vein, while the heads and claws can be used to make a good fish stock.
Below, I leave you some ideas on how to use fish in some first courses.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 11 oz pasta
- 3.5 oz cherry tomatoes
- 7 oz langoustines (fresh)
- 2 cloves garlic
- 3 tbsp extra virgin olive oil
- 0.5 oz coarse salt
- 2 pinches table salt
- Half glass Marsala wine (or white wine)
- 2 ladles water (hot)
- to taste chopped parsley
Tools
- 1 Pan
- 1 Knife
- 1 Cutting Board
- 1 Towel
- 1 Pot
- 1 Colander
- 1 Glass
- 1 Ladle
Steps
To prepare Spaghetti with Langoustines and Cherry Tomatoes, first clean the langoustines well. Separate the heads from the bodies and set them aside, cut the shell open gently. Also set aside a few whole langoustines.
Locate the intestinal vein and remove it with a toothpick or, if like mine the langoustines are very fresh, simply pull gently on the tail to remove it.
In a pan, sauté the garlic in the oil on low heat for one minute and add the cherry tomatoes, whole or halved, briefly scalding them.
Add the langoustine heads and claws that were set aside and deglaze with Marsala wine.
Meanwhile, cook the spaghetti in plenty of salted water.
Add the whole langoustines to the light fish stock and sauté for 3 minutes, still on low heat.
Add the shelled langoustines and two ladles of hot water.
The pasta cooking water will work fine.
Cook for a few minutes, adjust the salt, and garnish, if desired, with a little fresh chopped parsley.
Add the previously drained spaghetti, cooked al dente.
Stir for one minute.
Serve the dish piping hot.
