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
- 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
- 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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Trenette with Langoustines Recipe © 2009 Phaidon Limited. Photo © 2009 Edward Park. All rights reserved.
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