Spaghetti with langoustines and cherry tomatoes

Some people seem to have visions about what’s going to happen in their immediate future.. I seem to have visions of what I will be eating next.

With a weather that looks more like winter than spring it is very easy to think of your stomach all the time: it is sooo cold out there and today it has been raining non-stop

Earlier I went shopping with my daughter and we spotted some fresh langoustines at the local supermarket. In an instant I could visualize this large plate of spaghetti with those langoustines in a gorgeous tomato sauce… and this is what we had for dinner. You need so few ingredients to make a tasty dish if you can get hold of fresh fish.

A pasta dish like this will put a smile of your face even if the weather is miserable out there.

Prep Time : 40 minutes
Cook Time : 30 minutes

Ingredients

spaghetti – 400 g
langoustines – 20
garlic – 2 cloves
cherry tomatoes – 15
tomato sauce – 200 ml
white wine – 1/2 glass
salt and pepper
chilly pepper – 1
olive oil
parsley – a small bunch

Instructions

Wash and clean the langoustines, leave some aside for the final decoration, cut the tails and the heads, make an incision over the back and remove the fish. Cut it into pieces and chop finely the parsley.

Stir fry the garlic cloves for a minute with 3 tbsp of olive oil; chop the cherry tomatoes and the chilly and add them to the pan; cook for a couple of minutes

Add the whole langoustines, salt and pepper, the heads, the white wine and cook at a low heat for 10 minutes with the top on. Add the chopped fish, the tomato sauce and the parsley and cook for another couple of minutes

Cook the pasta for a couple of minutes less than it says on the packet then add it to the pan. Turn the heat on and cook for the remaining 2 minutes stirring in well with the fish so the juices will get absorbed in the pasta