Linguine with langoustine

Cook & Prep Time

50 min



Linguine with langoustine

Impress your guests at a dinner party with this delicious chef’s recipe – the fish fumet captures all the flavours of the sea!


  • 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


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.

Serve in individual portions, each garnished with a whole langoustine and sprinkled with chopped parsley.