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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The heavy marbling makes this the ultimate cut for richly flavoured stews.2-3 SERVINGSfrom £8.50
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