Recipes › Seafood › Langoustine Pasta Recipe

Langoustine Pasta Recipe

Recipe by Pedro M. A. Neves

This elegant langoustine pasta celebrates the delicate sweetness of fresh langoustines combined with a light garlic and white wine sauce finished with fresh herbs and premium olive oil. A refined Italian seafood pasta that highlights the natural flavor of langoustines without overwhelming spices or heavy cream. Perfect for a special dinner, this dish is surprisingly simple to execute yet delivers restaurant-quality results.

Ingredients

• 400g dried linguine or spaghetti
• 600g fresh langoustines (about 12-16 large), heads removed and peeled
• 60ml extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 150ml dry white wine (Pinot Grigio or Vermentino)
• 120ml reserved pasta cooking water
• 2 lemons, zest and juice
• 25g fresh flat-leaf parsley, chopped
• 15g fresh mint, chopped
• 4g sea salt
• 2g black pepper
• Pinch of dried red chili flakes (optional)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente, approximately 10-12 minutes. Reserve 120ml of pasta cooking water before draining.

2. While the pasta cooks, pat the langoustine tails dry with paper towels and season lightly with salt and pepper on both sides.

3. Heat 30ml of olive oil in a large, wide skillet over medium heat. Add the sliced garlic and sauté gently for 1-2 minutes until fragrant and just beginning to turn golden, stirring constantly.

4. Increase heat to medium-high and add the langoustines to the skillet in a single layer. Sear for 90 seconds on each side until the flesh becomes opaque and firm, working in two batches if necessary to avoid overcrowding.

5. Pour in the white wine and deglaze the pan, scraping up any flavorful bits from the bottom with a wooden spoon. Allow the wine to reduce by half, approximately 2-3 minutes.

6. Add the reserved pasta water, lemon zest, and lemon juice to the skillet. Stir gently to combine, then reduce heat to low and let the sauce simmer for 2 minutes without covering.

7. Add the drained pasta directly to the skillet with the langoustine sauce. Toss gently with two forks or wooden spoons for 1-2 minutes until the pasta is well coated and the sauce clings to each strand.

8. Remove from heat and drizzle the remaining 30ml of olive oil over the pasta. Scatter the chopped parsley and mint over the top, then season to taste with black pepper and a small pinch of chili flakes if desired.

9. Divide the pasta and langoustines evenly among four warm pasta bowls using tongs or a pasta fork. Spoon any remaining sauce from the skillet over each portion and serve immediately while steaming hot.

Substitutions

• Substitute langoustines with large wild prawns or scallops, using identical cooking method
• Replace white wine with dry vermouth or additional pasta cooking water for a non-alcoholic version
• Use fresh basil instead of mint for a more traditional Italian herb profile
• Substitute lemon juice with white wine vinegar for a sharper acid note

Tips

• Purchase langoustines the same day you plan to cook them, keeping them on ice until preparation for maximum freshness and sweet flavor
• Do not overcook langoustines as they become rubbery; searing for just 90 seconds per side keeps the meat tender and succulent
• Reserve pasta water before draining—its starch is essential for emulsifying the sauce and helping it cling to the pasta strands

Langoustine pasta represents the refined coastal cuisine of Mediterranean Italy, particularly Liguria and Campania, where fresh seafood is prepared with minimal intervention to preserve delicate flavors. This dish exemplifies the Italian principle of letting high-quality ingredients speak for themselves rather than masking them with heavy sauces.

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