Linguine scampi e cognac

537

Calories per serving

Lactose Free

Energy Kcal 537
Carbohydrates g 76
of which sugars g 11.9
Protein g 27.8
Fats g 10.3
of which saturated fat g 1.54
Fiber g 4.7
Cholesterol mg 188
Sodium mg 724

Difficulty: Average
Prep time: 25 min
Cook time: 50 min
Serving: 4 persone
Cost: High

PRESENTATION

Are you looking for a seafood main dish with an aromatic taste? We offer you a version of the classic linguine with langoustines enhanced with cognac. The delicate taste of the shellfish, stars of many first courses like spaghetti with seafood or pasta with prawns, meets the aromas and scents contained in the famous brandy to create a unique and elegant explosion of flavors, making linguine with langoustines and cognac the ideal dish for your holiday menus. A few small tricks to make this dish irresistible? Finish cooking the pasta in the tomato sauce and broth, it will absorb all the seasoning and become even more flavorful!

If you love recipes with shellfish, don't miss:

INGREDIENTS

537

Calories per serving

Ingredients for the pasta: Linguine pasta 11.3 oz (320 g); Scampi 16 - (approximately 1.4 kg to clean); Garlic 2 cloves; Cognac 1.4 oz (40 g); Tomato purée 1 ¾ cup (400 g); Extra virgin olive oil 1 ½ tbsp (20 g); Parsley 1 tuft; Fine salt to taste; Black pepper to taste

For the stock: White wine 1.7 oz (50 g); Extra virgin olive oil 2 spoonfuls; Scampi - the waste; Carrots 1; Celery 1 rib; Onions 1; Fine salt to taste; Black pepper to taste; Water 4 ¼ cups (1 l)

Preparation

How to prepare Linguine scampi e cognac

To prepare linguine with langoustines and cognac, clean 12 langoustines: detach the heads of the langoustines 1 and remove the black intestinal thread 2. Make two lateral cuts in the shell on the belly of the shellfish and extract the flesh 3.

Clean the remaining 4 langoustines but do not remove the head. With the scraps from the langoustines, make a tasty shellfish broth: in a pot, pour the olive oil, the scraps from the langoustines 4, and the vegetables peeled and coarsely chopped 5. Let them flavor for a few moments over medium heat, then deglaze with white wine 6,

when the wine has evaporated, add the water 7, cover with the lid 8, and cook on low heat for 10 minutes. Once cooked, strain the broth through a sieve and set aside 9.

In a pan, heat the oil and let it flavor with a clove of garlic for a few minutes 10, then pour in the tomato puree 11 and let the sauce thicken for about 20 minutes 12.

In another pan, heat the oil with a clove of garlic, add the langoustines 13, let them flavor for a few moments, then deglaze with the cognac 14 and cook for a couple of minutes on high heat 15.

Place a pot with plenty of salted water on the heat and bring to a boil, pour in the pasta 16 and cook for 5 minutes, they will continue cooking in the pan, drain them directly into the pan with the sauce 17, add a couple of ladles of broth 18 and continue cooking the pasta, in this way it will absorb the aromas of the seasoning.

When the linguine is cooked, incorporate the langoustines sautéed in the pan 19, season with chopped parsley 20 and mix gently. Serve the linguine with langoustines and cognac hot 21.

Storage

Store the linguine with langoustines and cognac in the refrigerator for up to 1 day. You can freeze the sauce separately if you have used fresh ingredients.

Advice

If you don't have Cognac or don't like its aroma, you can replace it with another spirit of your choice.

For the translation of some texts, artificial intelligence tools may have been used.