[WATCH] Aglio e olio with langoustines

Watch Sean Gravina make a simple aglio e oglio with langoustines

Aglio e olio with langostines

Ingredients

• 500g spaghetti
• 1 shallot, finely chopped
• 8 langoustines
• 1 tot cognac
• 1 bay leaf
• 1 tbsp butter
• Monini olive oil
• 1 bulb garlic
• 3 chilli
• Handful cherry tomatoes
• 1 sprig thyme
• Bunch parsely

Method

1. Bring salted water to the boil for the pasta.
2. Cut the langoustine lengthwise and colour in a hot pan with some butter and bay leaf for a few seconds and flambé with the cognac.
3. Remove from the heat, add salt and squeeze some lemon.
4. Peel and chop the garlic with a bit of salt very finely.
5. Heat the olive oil in a separate heavy-based pan.
6. Gently add the garlic and cook on very low heat, adding a pinch of salt.
7. Add chopped tomatoes.
8. Add the thyme and heat gently.
9. Add chilli to to the oil and switch off the heat.
10. Cook the pasta according the packet 'al dente'.
11. Add the pasta to the oil together with some of the water and cook off, add the langoustine together with the juices, parsley and a squeeze of lemon and season.

This recipe was first seen on Gourmet Today TV, aired on 28 November 2014. 

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