Chef Paul Bartolotta uses sweet langoustines for this simple, flavorful pasta dish. This recipe first appeared in our April 2012 issue along with Dana Bowen's story Where the Fish are Always Biting.
- 1⁄2 cup extra-virgin olive oil
- 3 cups cherry tomatoes, quartered
- 1 tsp. crushed red chile flakes
- 4 cloves garlic, thinly sliced
- 1 lb. jumbo shrimp, peeled and deveined
- 1 1⁄2 cups dry white wine
- 10 oz. spaghetti
- 2 tbsp. finely chopped parsley
- 1 sheet yaki nori (roasted seaweed), cut in slivers; optional
- Juice of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
Heat 1⁄4 cup oil in a 12″ skillet over medium-high heat. Add tomatoes, chile flakes, and garlic; cook, stirring, until soft, about 6 minutes. Add wine; cook until reduced by half, about 6 minutes. Add shrimp; cook, turning once, until just pink, about 3 minutes. Meanwhile, bring a large pot of salted water to a boil; add spaghetti, and cook until al dente, about 7 minutes. Drain, reserving 1⁄4 cup cooking water, and add pasta to skillet along with cooking water, remaining oil, parsley, nori, and juice; cook, tossing, until sauce thickens, about 5 minutes. Season with salt and pepper.