Trenette with Langoustines

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

Ingredients

  • 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
  • Salt

Directions

  • 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.
Hungry for more? Chow down on these:

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. Testers Choice says:

    [Carol Anne G.] 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.

  3. Anne L says:

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

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.

*

Daily Subscription

Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.

Preview daily e-mail

Weekly Subscription

Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.

Preview weekly e-mail