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Good evening | 2nd September 2010
Spaghetti with Langoustines and Tomatoes
| 500g Langoustines (shelled) |
| 400g Spaghetti |
| 4 tbsp Olive Oil |
| 2 Garlic Cloves (chopped) |
| 25g Butter |
| 500g ripe Tomatoes (chopped)\Salt and Pepper |
| Handful fresh Basil (coarsely chopped) |
Place the spaghetti in a pan of boiling water and cook until al dente.
Meanwhile heat the oil in a pan and gently fry the garlic then add the langoustines and fry for at least 1 minute until they are just cooked. Remove from the pan and set aside. Place the tomatoes in the same pan, toss then season with salt, pepper and basil.
Return the langoustines to the pan and toss together with the drained spaghetti.
Check the seasoning and serve piping hot.
Serve with crusty bread.
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