• 6 ½ oz linguine
• 1 ½ lbs langoustines
• 28 oz San Marzano dell’Agro Sarnese – Nocerino DOP tomatoes
• 1/3 glass white wine
• extra virgin olive oil
• 2 anchovies, salted
• 1 chili pepper
• 1 clove of garlic
• chopped parsley, to taste
Wash and shell the langoustines, leaving 4 of them unshelled, and remove the intestine. Keep the heads and shells to one side.
Heat the olive oil in a skillet with the chili pepper, anchovies and garlic with the langoustine heads and shells to make a fumet.
Add the shelled and whole langoustines.
Add the wine and let it reduce.
Once the wine has reduced, take out the whole langoustines and put them aside to garnish the finished dish.
Dice the San Marzano DOP tomatoes, add to the sauce and let it cook until it has thickened.
Drain the pasta al dente and toss with the langoustine sauce over the heat.
Serve in individual portions, each with a whole langoustine and sprinkled with chopped parsley.