- 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
Wash and shell the langoustines, leaving 4 of them unshelled, and remove the intestine. Keep the heads and shells to one side.
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.
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.
Dice the tomatoes if whole, add the chopped tomatoes to the langoustine sauce and let it cook until it has thickened.
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.