20 minutes

Spaghetti, 14 oz
Fresh langoustines, 20
Garlic, 2 cloves
Cherry tomatoes, 15
Tomato puree, 6,7 fl. oz
White wine, 1/2 glass
Fresh chilly, 1
Olive oil
Fresh parsley, a small bunch


Wash and clean the langoustines, leave aside 4-5 of them to decorate the final dish; separate the tails from the heads, then make an incision over the back and remove the fish.
Cut it into pieces and finely chop the parsley. Stir fry the garlic cloves for one minute with 3 tablespoons of olive oil, then chop the cherry tomatoes and the chilly and add them to the pan. Cook for approximately two minutes.
Add the whole langoustines, the heads, salt, pepper and the white wine; cook at low heat for 10 minutes with the top on.
Then add the chopped fish and the parsley and cook for another two minutes.
Cook the pasta for two minutes less than it says on the packet and add it to the pan. Then turn the heat on and cook for the remaining 2 minutes. Stir in well with the fish so the juices will get absorbed in the pasta. Then sprinkle some olive oil and serve with a glass of white wine.

Thanks to: My Little Italian Kitchen