Trenette with Langoustines

Trenette with Langoustines Recipe

Trenette is a pasta that’s long, narrow, and flat. It’s popular in Genoa and Liguria and is the pasta of choice for their regional pasta dish made with pesto, string beans, and boiled potatoes.–Editors of Phaidon Press

LC Simple Is As Simple Does Note

This recipe has a sort of alter ego. See, simple as this recipe is, it can be made even simpler when you save yourself the search for tricky ingredients and instead substitute linguine for trenete and shrimp for langoustines. After all, simple is as simple does….

Trenette with Langoustines Recipe

  • Quick Glance
  • 20 M
  • 20 M
  • Serves 4

Ingredients

  • 3 tablespoons olive oil
  • 1 garlic clove
  • 1 dried chile (any variety)
  • 12 ounces langoustines or lobsterettes (or substitue shelled shrimp), thawed if frozen, peeled
  • 12 ounces fresh trenette (or substitute fresh or dried linguine)
  • Chopped flat-leaf parsley, for garnish
  • Salt

Directions

  • 1. Bring a large pot of salted water to a boil.
  • 2. Heat the oil in a skillet. Add the garlic clove and chile and cook, stirring frequently, for a few minutes until barely browned. Remove the garlic and chile with a slotted spoon and discard.
  • 3. Add the langoustines or lobsterettes to the skillet, season with salt, and cook for 3 to 5 minutes.
  • 4. Meanwhile, cook the pasta until al dente, 2 to 3 minutes if using fresh pasta or according to package directions if using dried pasta. Drain the pasta, tip it into the skillet, and toss to combine. Sprinkle with chopped parsley and serve immediately.
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Testers Choice

Testers Choice
Testers Choice
Carol Anne Grady

Jan 04, 2010

This is a great pasta recipe—once you have the langoustines out of their shells, that is. They’re a time-consuming ingredient to work with, but the lovely sweet flavor of the meat is worth it and well complemented by the chile, garlic, and parsley. I would allow plenty of time to get the langoustines prepared and would also have them ready alongside the garlic and chile before starting as it’s a fast-paced recipe. My only caution would be to follow the timing in the recipe, and to use a milder form of chile; if the chile is in the oil for too long it will overpower the other flavors in the dish. I didn’t have confidence (oh me of little faith!) that the chile heat and flavor would transfer to the oil after only 2 or 3 minutes, but it absolutely did. In short, a straightforward recipe that delivers lovely flavors.

Comments
Comments
  1. Love the recipe, love anything with Langoustines…however, so hard to get, even here in the tri-state area. Any suggestions on where to buy? I love going to Venice just to get fresh scampi…it’s that special…

  2. Anne L says:

    I imagine that substituting prawns instead of langoustines might do it. What do you think?

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