Tagliatelle With Langoustines
In Scotland they call them langoustines. In Norway they call them Norway lobster. In America they are scampi and in Greece we call them karavides. Whatever you call them, this dish always reminds me of beachside meals. Sea-tasting comfort food.
Tagliatelle with langoustines
One of my favourite seafood dishes
- 4 medium sized langoustines
- 200 g Tagliatelle
- 120 ml white wine
- 1 can chopped or plum tomatoes
- 1 tbsp fresh basil (chopped)
- 1/2 tsp tabasco
- 1 tsp Worcestershire sauce
- extra virgin olive oil
- 1 shallot
- 1 garlic clove
- 1 tsp tarragon
- 1/2 tsp sugar
- 1 tbsp tomato puree
- Heat a saute pan with 2 tablespoons of extra virgin olive and add the onions.
- Cook over medium heat for about 1 minute or until your onion is soft and translucent.
- Add in the garlic.
- As soon as you start smelling the garlic pour in the wine and reduce until you can't smell the alcohol.
- Add the langoustines, tomato, tomato puree, Worcestershire sauce and Tabasco.
- Pour the water and add in 1/2 tsp of sugar.
- Let them cook over low to medium heat for about 15 minutes.
- Bring a pot filled with 2 litres of generously salted water to the boil. Add your pasta in and set a timer for 3 minutes before the pasta is ready.
- Once the sauce is ready add in the pasta and a generous splash of pasta water.
- Stir and toss until the pasta is cooked to your liking and is coated with the sauce.
- Sprinkle with parsley and a splash of extra virgin olive oil.
- Pour yourself a glass of chilled white wine and enjoy!