Tagliolini with langoustines

Ingredients

For 1 serving

• Egg pasta75 g
• Langoustines150 g
• Cherry tomatoes100 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• White wine40 ml
• Parsleyto taste
• Saltto taste

Contains: gluten, eggs, shellfish, sulphites,

Method

1. Rinse the langoustines and with scissors cut along the back of the shell, so they take on flavour and are easy to peel at the table; wash the cherry tomatoes and halve them; chop the parsley.
2. Bring a pan of water to the boil for the pasta and salt it once it boils.
3. Meanwhile heat the olive oil in a wide frying pan over medium heat with the crushed garlic for a minute, add the langoustines and cook for 2 minutes per side, until the shells turn bright pink.
4. Deglaze with the white wine and let it evaporate for 1–2 minutes, until you no longer smell alcohol; add the tomatoes with a pinch of salt and cook for 4 minutes, until softened; remove the garlic.
5. Add the egg tagliolini to the water and cook for 2–3 minutes, until al dente: they cook quickly, so have the sauce ready.
6. Drain them, keeping a small ladle of the cooking water, and toss them in the sauce for a minute, loosening if needed; finish with the parsley.