Linguine with Langostini
Today’s pasta is a summer classic throughout Italy: enjoy with a bottle of chilled dry white wine, some old school bossanova, and a couple of dear friends. No specific rules have to be followed, since you are using (hopefully) fresh fish, cook lightly and with as few ingredients as possible to preserve the original flavors. Langostini can here be substituted with Prawns or even Mullet Fillets (if you are lucky enough to find them)…
Rinse well the Langostini with fresh water and the juice of half a lemon; cut their back with a knife to expose the pulp and set aside.
In a large non-stick pan, saute' the garlic and the hot pepper in about 3 tbsp of Olive OIl for a couple of minutes.
Add the parsley and almost immediately the Langostini; cook them on both sides until the color turn from dark grey (uncooked) to a vivid pink (cooked), then add the white wine, and stir well until it is well reduced.
Finally add the pelati or the cherry tomatoes and cook for about five minutes. Remove the Langostini from the sauce and set them aside on a plate.
Bring a pot of salted water to a boil and cook your pasta according to the directions on the box, and, as always, to make sure you achieve a proper "al dente" texture, drain it about a minute before what indicated.
Move the pasta in the sauce pan and saute for less than a minute on a medium-high flame, move it into a serving platter and organize the Langostini on top of it. Serve dressed only with some fresh basil, a drip of Extra Virgin Olive Oil and maybe one final sprinkle of crushed hot pepper.
To digest, help yourself with some super-chilled Limoncello, and start singing some of "Dante's Inferno".
Gabriele and Debi