Ingredients:

  • 1 lb (450g) linguine or spaghetti
  • 1 tbsp (15ml) salt
  • 1 lb (450g) langostinos, thawed and drained
  • 4 cloves (20g) garlic, thinly sliced
  • 1 tsp (2g) red pepper flakes
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/3 cup (80ml) extra virgin olive oil
  • 1/2 cup (120ml) reserved pasta water
  • 1 whole lemon, juiced and zested
  • 1/4 cup (15g) fresh Italian parsley, chopped

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook for 1–2 minutes less than the package directions. Reserve at least 1/2 cup (120ml) of the cloudy pasta water before draining the pasta.
  2. Place a skillet over medium heat and add 2 tbsp (30ml) of olive oil. Once shimmering, sauté sliced garlic and red pepper flakes for 60–90 seconds until translucent and nutty, but not brown.
  3. Increase heat to medium-high. Add thawed langostinos in a single layer and sear for 1–2 minutes per side until opaque and pink. Immediately remove langostinos from the pan and set aside on a plate.
  4. Lower heat to medium. Pour in the reserved pasta water and the remaining 1/3 cup (80ml) of extra virgin olive oil. Whisk vigorously for 2 minutes until a cohesive emulsion forms.
  5. Return the pasta and seared langostinos to the pan. Toss continuously for 1–2 minutes until the sauce glazes the noodles. Turn off the heat and stir in the lemon juice, zest, and chopped parsley.