One of the flavor combinations I find most attractive is garlic with langoustine. I grew up eating langoustines on special occasions. Langoustines are caught on the southern part of Chile, and they are sweet, plump and delicious. Although I usually do not use garlic in the kitchen. This Langoustine Pasta satisfies the craving very well.
“Langostinos al pilpil” or with garlic are a classic appetizer; there is nothing like soakings a warm bread in the juices. Or combined with noodles or other short pasta, in a few minutes you have an elegant and straightforward to prepare dinner.
If you are short of time, you can cook the pasta the day before and present it as a casserole, put cheese on top, bake, and serve.
Langoustines are sold at Costco and Trader’s Joe.
You may also be interested in the recipe: Chicken Mushroom Pasta Bake.
Langoustine Pasta, Chilean Recipe
for 4 people
- 1 packet of spaghetti or fettuccine normal or whole
- 1 1/2 cups cooked langoustine
- 1 – 2 garlic cloves, finely chopped
- chicken broth or white wine, optional
- a handful of chopped parsley or chives
- olive oil
- Cook the noodles according to package instructions. Strain. Return the noodles to the pot and add olive oil and mix well.
- Heat a large skillet over medium-high heat. Place 1 tablespoon of olive oil or butter and add the garlic cook 1 minute. Add the langoustines.
- Add the desired amount of noodles (for 4 people half the package) and the parsley or chives, stir and serve with grated Parmesan.