Ingredients:

  • 1 lb (450g) Linguine or Spaghetti
  • 4 qt (3.8L) Water
  • 2 tbsp (30g) Kosher salt
  • 4 tbsp (56g) Unsalted butter
  • 2 tbsp (30ml) Extra virgin olive oil
  • 5 cloves (25g) Fresh garlic, minced
  • 1/2 cup (120ml) Dry white wine
  • 1/4 cup (60ml) Freshly squeezed lemon juice
  • 1/4 tsp (1g) Red pepper flakes
  • 1 lb (450g) Frozen langostino tails, thawed and patted dry
  • 1/4 cup (15g) Fresh Italian parsley, finely chopped
  • 1/2 cup (50g) Freshly grated Parmesan cheese
  • Salt to taste
  • Freshly cracked black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the linguine and cook for 1–2 minutes less than the package directions. Reserve 1 cup (240ml) of the starchy pasta water before draining.
  2. Heat the olive oil and 2 tbsp (28g) of butter in a skillet over medium heat. Add the minced garlic and red pepper flakes. Sauté for 1–2 minutes until fragrant and translucent.
  3. Pour in the white wine and lemon juice. Increase heat to medium high and simmer for 3–4 minutes until the liquid has reduced by half.
  4. Lower heat to medium low. Gently stir in the thawed langostinos and the remaining 2 tbsp (28g) of butter. Cook for 2–3 minutes until the langostinos are warmed through.
  5. Stir in the cooked pasta. Add reserved pasta water a splash at a time until the sauce becomes glossy and clings to the noodles.
  6. Remove from heat. Fold in the parsley and Parmesan. Season with salt and black pepper to taste.