Langoustines in Tomato Sauce
Rated 5.0 stars by 1 users
Servings
4
A wonderful and luxurious meal, quickly prepared when you have the right ready-to-use ingredients on hand. Swing by the fishmonger in the summer countryside to pick up some beautiful langoustines, and with just a bit of finely chopped vegetables and Mama's good tomato sauce, the dish is ready to serve. Enjoy the delightful taste of shellfish and tomato, perfect for a lovely summer day.
Ingredients
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Extra virgin olive oil
- 2 carrots, diced
- 2 stalks celery, diced
- 1 onion, diced (or 4 small new onions)
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1 tablespoon Pasta Spice Mix
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Italian Sea Salt, to taste
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Fresh Pepper, to taste
- 3/4 cup dry white wine
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2 jars of Pomodoro Sauce
- 10 raw langoustines
- 1 red chili, thinly sliced (optional)
- 2 stalks flat-leaf parsley, roughly chopped
- A pinch of sugar
- 1/2 lemon
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1 loaf focaccia bread, sliced (can be baked with Made by Mama's pizza flour)
Directions
Prepare the Sauce
Sauté the vegetables in good olive oil along with the pasta seasoning. The vegetables should not brown; just become tender but still somewhat crunchy.
Add a generous splash of white wine and two jars of tomato sauce.
Bring the sauce to a simmer. Season with salt and pepper to taste.
Prepare the Langoustines
Add the raw langoustines to the hot tomato sauce and let them simmer gently for 8-10 minutes, depending on their size. Taste the tail of one of the langoustines to ensure it's cooked through.
Stir in the thinly sliced chili and season with a pinch of sugar and a squeeze of lemon juice.
Sprinkle with parsley and serve the dish directly in the pan—perfect for a garden setting.
Dip the bread in the sauce and enjoy with a chilled glass of white wine. Welcome, summer!
