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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Testers ChoiceTesters Choice
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 flavour 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 flavours in the dish. I didn’t have confidence (oh me of little faith!) that the chile heat and flavour would transfer to the oil after only two or three minutes but it absolutely did. In short, a straightforward recipe that delivers lovely flavours.
Trenette with Langoustines Recipe © 2009 Phaidon Limited. Photo © 2009 Edward Park. All rights reserved.