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Spaghetti with langoustines and cherry tomatoes

Difficulty: 

media

 20 minutes

Ingredients per 4 People

Spaghetti, 14 oz
Fresh langoustines, 20
Garlic, 2 cloves
Cherry tomatoes, 15
Tomato puree, 6,7 fl. oz
White wine, 1/2 glass
Salt
Pepper
Fresh chilly, 1
Olive oil
Fresh parsley, a small bunch

Procedure

Wash and clean the langoustines, leave aside 4-5 of them to decorate the final dish; separate the tails from the heads, then make an incision over the back and remove the fish.
Cut it into pieces and finely chop the parsley. Stir fry the garlic cloves for one minute with 3 tablespoons of olive oil, then chop the cherry tomatoes and the chilly and add them to the pan. Cook for approximately two minutes.
Add the whole langoustines, the heads, salt, pepper and the white wine; cook at low heat for 10 minutes with the top on.
Then add the chopped fish and the parsley and cook for another two minutes.
Cook the pasta for two minutes less than it says on the packet and add it to the pan. Then turn the heat on and cook for the remaining 2 minutes. Stir in well with the fish so the juices will get absorbed in the pasta. Then sprinkle some olive oil and serve with a glass of white wine.


Thanks to: My Little Italian Kitchen

Alida Zamparini – My Little Italian Kitchen

My name is Alida, I come from the North-East of Italy and I currently live in the UK. In my kitchen I love to re-create dishes my mum would do for me as a child. I started cooking as a teenager; my favourite hobby was baking during the long Italian school summer holidays. I first started baking simple cakes and only later moved onto cooking proper meals.
My blog is a collection of recipes with an Italian flair. I created it in order to save and share my recipes which are a mixture of my own ideas but I often get inspired by magazines, the web, books and newspapers. I often start a recipe and then I change it altogether as I go along. Cooking is an expression of who you are and your personality. You have to put your whole self into it: your passion, feelings and experiences all go into the food and you become part of the recipe.
I believe in ingredients which are locally sourced and in season whenever possible as this is the secret for the greatest tasting meals. There is also lots of pleasure when plates are wiped clean and every stomach is satisfied!

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