Ingredients
- 180g linguine
- 450g langoustines
- 800g canned whole peeled tomatoes or chopped tomatoes
- 75 ml white wine
- 5 tbsp extra virgin olive oil
- 2 anchovies, salted
- 1 chili pepper
- 1 clove of garlic
- parsley, chopped finely
Directions
Step 1
Wash and shell the langoustines, leaving 4 of them unshelled, and remove the intestine. Keep the heads and shells to one side.
Step 2
Heat the olive oil in a frying pan, add the chili pepper, anchovies and garlic and langoustine heads and shells to make a fumet. Remove the heads and shells. Add the shelled and whole langoustines.
Step 3
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.
Step 4
Dice the tomatoes if whole, add the chopped tomatoes to the langoustine sauce and let it cook until it has thickened.
Step 5
In the meantime, put plenty of water to boil in a large saucepan, salt when boiling and cook the linguine. Drain the pasta al dente and toss with the langoustine sauce over the heat.
