Langoustine and Angel Hair

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
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6 ounces pancetta, chopped

1 medium red onion, peeled, cut in 1/2, and thinly sliced

2 tablespoons minced garlic

1/4 cup dry white wine, optional

1/2 teaspoon crushed red pepper

1 1/2 tablespoons fresh lemon juice

1 1/2 pounds langoustines

1/4 cup freshly chopped parsley leaves

1 teaspoon finely grated fresh lemon zest, for garnish

Freshly grated Parmesan, optional

1 pound angel hair pasta


1/4 cup olive oil


  1. In a large pot of salted water, cook the pasta until just al dente. Drain and return to the pot. Cover to keep warm.
  2. Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the pancetta and cook until golden brown, 3 to 4 minutes.
  3. To the oil in the pan, add the onions and cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the wine, 3/4 teaspoon salt, red pepper, lemon juice, and langoustines and cook, stirring, until the shellfish are pink and cooked through, about 5 minutes. Add the parsley and stir to combine.
  4. Add the cooked pasta to the shellfish mixture and toss well to combine. Cook until the pasta is heated through, about 1 minute. Remove from the heat, add the lemon zest, and adjust the seasoning, to taste. Sprinkle with Parmesan. Spoon into individual pasta bowls or onto large plates, and serve immediately.