Spaghetti Alla Busara
In the last four months I’ve completely transformed my grocery shopping routine - the less I have to go to the stores the better, and ever I discovered online fishmongers who deliver seafood straight to my doorstep, I’ve been experimenting with various types of shellfish. This was my first time preparing langoustines and I have to say it was so easy. The flavors did not disappoint - the sweet langoustines and burst of fresh sweetelle and royalstar tomatoes is an amazing addition to add to my go-to pasta dish.
My go-to fishmongers so far have been Woods Fish and The Fresh Fish Shop who both deliver here in London. I would definitely do some research if you’re looking for something local, but I know in New York, there’s always Fulton Fish Market.
If you’re having a hard time finding langoustines, you can also prepare this dish with shell-on shrimp.
SPAGHETTI ALLA BUSARA
Serves 4, Approximately 30 minutes
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Ingredients
500g, about 5-7 Langostines (substitute shell-on shrimp)
Spaghetti or preferred pasta
1 cup of chopped heritage tomatoes (substitute any cherry tomatoes)
5 cloves of garlic, minced
1 onion, finely chopped
1 cup of dry white wine
Olive oil
Optional: Crushed red peppers
Flat leaf parsley
METHOD
Clean the langoustines by washing them thoroughly under cold running water. Then, slit the back to remove the black thread (intestine). Set aside.
Prepare spaghetti according to package instructions, less 2 minutes.
Heat olive oil in a large sauté pan on medium-low. Add garlic and onions then season with salt and cook until translucent. Add langoustines and cook for about 2 minutes. Turn over langoustines, cook for about 1-2 minutes ten add white wine and let simmer. Reduce heat, add tomatoes then cover with a lid, cook for another 2 minutes. Remove langoustines from the pan, set aside.
Transfer spaghetti to the sauce, add crushed red peppers and parsley and cook for about 2 minutes to make sure spaghetti is coated.
Remove pasta from the pan and plate with langoustines. Top with more fresh parsley.