Thursday, April 30, 2009

Langoustine pasta

Langoustine tails (aka "baby lobsters" as certain parties know them) are tossed along with white wine and lemon into an easy, quick pasta dish. You can always make this with shrimp (or adult lobster) instead, but if you can easily find langoustine, go ahead and use it. This really will only take a few minutes to throw together and it doesn't take a lot of ingredients so it's particularly good for lazy nights.Mince up 2 cloves of garlic and add them to 3 tablespoons of butter in a big pan over medium low heat. Keep a good eye on it--you don't want the garlic to get over-browned or burn--it should only take about 2 minutes. Mix 1 tablespoon flour into the butter until it is all incorporated, then whisk in a generous 1/2 cup white wine. You can always pour more in your glass, don't worry. If it needs additional thinning as you go along, add a splash of chicken stock or more white wine. Stir the sauce until it slightly thickens, then add in 1 tablespoon minced parsley (I actually used cilantro because that's what I had around in the fridge). Add in your peeled langoustines--mine came in a 12-oz bag from Trader Joe's and I just tossed them all in still frozen--and stir a few times over low heat. Taste one after a few minutes to see if they are warm through, you really don't want to leave them on heat for too long, especially if they came precooked, as mine did. I probably only let mine go for about 3 minutes or so before adding in the pasta. Stir in the juice (and zest too, if you like) from one lemon, along with salt and pepper, then add pasta--cooked just shy of al dente--and turn it lightly to coat with the sauce. I used these pretty tri-color linguine and it was a nice combination.

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