Trenette is a dried pasta that’s long, narrow, and flat. It’s popular in Genoa and Liguria and is the pasta of choice for their regional dish with pesto, string beans, and potatoes.–Editors of Phaidon Press
Trenette with Langoustines Recipe
- Quick Glance
- 20 M
- 20 M
- Serves 4
- 3 tablespoons olive oil
- 1 garlic clove
- 1 chile
- 12 ounces langoustines or lobsterettes, thawed if frozen, peeled
- 12 ounces fresh Trenette
- Chopped flat-left parsley, to garnish
- 1. Heat the oil in a skillet. Add the garlic clove and chile and cook, stirring frequently, for a few minutes until lightly browned. Remove the garlic and chile with a slotted spoon and discard.
- 2. Add the langoustines or lobsterettes to the skillet, season with salt, and cook for 3-5 minutes.
- 3. Meanwhile, cook the trenette in plenty of salted boiling water for 2-3 minutes until al dente. Drain, tip into the skillet, and toss to mix. Serve immediately, garnished with chopped parsley.
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Trenette with Langoustines Recipe © 2009 Phaidon Limited. Photo © 2009 Edward Park. All rights reserved.