Langoustine and Angel Hair |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 pound angel hair pasta |
salt |
1/4 cup olive oil |
6 ounces pancetta, chopped |
1 medium red onion, peeled, cut in 1/2, and thinly sliced |
2 tablespoons minced garlic |
1/4 cup dry white wine, optional |
1/2 teaspoon crushed red pepper |
1 1/2 tablespoons fresh lemon juice |
1 1/2 pounds langoustines |
1/4 cup freshly chopped parsley leaves |
1 teaspoon finely grated fresh lemon zest, for garnish |
freshly grated parmesan, optional |
Directions:
1. In a large pot of salted water, cook the pasta until just al dente. Drain and return to the pot. Cover to keep warm.
2. Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the pancetta and cook until golden brown, 3 to 4 minutes.
3. To the oil in the pan, add the onions and cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the wine, 3/4 teaspoon salt, red pepper, lemon juice, and langoustines and cook, stirring, until the shellfish are pink and cooked through, about 5 minutes. Add the parsley and stir to combine.
4. Add the cooked pasta to the shellfish mixture and toss well to combine. Cook until the pasta is heated through, about 1 minute. Remove from the heat, add the lemon zest, and adjust the seasoning, to taste. Sprinkle with Parmesan. Spoon into individual pasta bowls or onto large plates, and serve immediately.
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