Langoustines with linguine, garlic, cherry tomatoes, white wine and toasted breadcrumbs, a Sicilian coastal classic, finished with lemon and parsley instead of cheese
INGREDIENTS
• 320 g linguine
• 16 langoustines, whole
• 4 garlic cloves, thinly sliced
• 300 g cherry tomatoes, halved
• 100 ml dry white wine
• 6 tbsp extra virgin olive oil
• 1 red chili, finely chopped
• 4 tbsp stale breadcrumbs (pangrattato)
• 4 tbsp flat-leaf parsley, chopped
• 1 lemon, zested and juiced
• 1 tsp salt
STEPS
1. In a dry pan, toast 4 tbsp stale breadcrumbs (pangrattato) over medium heat until golden and crisp, about 3 minutes. Set aside — this replaces cheese as the finishing touch. ⏱ 3 m
2. Rinse 16 langoustines, whole, pat dry. Keep them whole in the shell for maximum flavor, or peel the tails if you prefer easier eating — keep a few whole for presentation.
3. Bring a large pot of well-salted water to a boil and cook 320 g linguine until 2 minutes short of al dente. Reserve 1 cup pasta water before draining. ⏱ 9 m
4. While pasta cooks, heat 6 tbsp extra virgin olive oil in a wide pan over medium heat. Add 4 garlic cloves, thinly sliced and 1 red chili, finely chopped, sauté gently until fragrant but not browned, about 1 minute. ⏱ 1 m
5. Raise heat, add the langoustines to the pan and sear 1–2 minutes per side until just pink. Remove and set aside to avoid overcooking.
6. Add 300 g cherry tomatoes, halved to the same pan, cook 2 minutes until softening. Pour in 100 ml dry white wine and let it bubble and reduce by half, about 3 minutes. ⏱ 3 m
7. Add the drained linguine to the pan along with a splash of reserved pasta water. Toss well, season with 1 tsp salt, and return the langoustines to warm through, about 1–2 minutes. ⏱ 1 m, 30 s
8. Off heat, stir through 4 tbsp flat-leaf parsley, chopped and the 1 lemon, zested and juiced zest and juice. Plate immediately and scatter the toasted pangrattam over the plate.
Enjoy!