Spaghetti with langoustines

Method

1. Heat half of the olive oil in a saucepan and fry the onion over a low heat for 2-3 minutes, until softened.

2. Add two thirds of the garlic and the celery and cook for a further 4-5 minutes, until the onion is golden.

3. Add the chopped tomatoes and cook for 6 minutes or until mushy. Push the mixture through a sieve. The sauce should now be the consistency of single cream, if it is too thin, cook for several minutes over a medium heat, until reduced and thickened.

4. Heat the remaining olive oil and cook the remaining garlic for 2-3 minutes. Add the peeled langoustine tails and fry for 2-3 minutes, until the garlic is golden.

5. Add the tomatoes and half of the parsley. Cook for a further 1-2 minutes. Stir in the remaining parsley.

6. Add the cooked spaghetti and warm through quickly. Season and serve with a further sprinkling of parsley.

Comments                        add a comment

Be the first to add a comment...

Ingredients

6 tbsp Olive oil
1 onion, finely chopped
3 cloves Garlic, finely chopped
1 stick Celery, finely chopped
1kg Tomatoes, roughly chopped
150g peeled langoustine tails
1 tbsp Parsley, finely chopped
75g (dry weight) spaghetti, cooked
sea salt and freshly ground black pepper
finely chopped parsley, to garnish

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Afternoon tea, curry cookery courses and more!
Competitions: great prizes up for grabs
Save money on shopping bills