Ingredients:

  • 1 lb (450g) Linguine or Spaghetti
  • 1 tbsp (15g) Salt
  • 4 tbsp (56g) Unsalted Butter
  • 2 tbsp (30ml) Extra Virgin Olive Oil
  • 5 cloves (25g) Garlic, minced
  • 1/3 cup (80ml) Dry White Wine
  • 1 tbsp (15ml) Fresh Lemon Juice
  • 1/2 tsp (2g) Red Pepper Flakes
  • 1 lb (450g) Langostino tails, thawed and patted dry
  • 1/4 cup (15g) Fresh Italian Parsley, chopped
  • 1/4 cup (30g) Grated Parmesan cheese

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the linguine for 1–2 minutes less than the package directions for al dente. Reserve 1 cup (240ml) of starchy pasta water before draining.
  2. Heat the olive oil and 2 tbsp (28g) of butter in a wide skillet over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 1 minute until the garlic becomes fragrant and translucent.
  3. Pour in the white wine and lemon juice. Increase the heat slightly and simmer for 3–5 minutes until the liquid has reduced by half. Lower the heat to medium-low and whisk in the remaining 2 tbsp (28g) of cold butter one piece at a time until the sauce is glossy and thick.
  4. Fold in the langostino tails. Stir gently for only 2–3 minutes to warm them through until they are opaque.
  5. Add the drained pasta and half of the reserved pasta water to the skillet. Toss vigorously over medium heat for 1 minute until the sauce clings to the noodles. Stir in the fresh parsley and Parmesan before serving.