Linguine with langostino tails, tomato, basil garlic sauce.
Serves 4 people
12 ounces of langostino tails
3 table spoons of Extra Virgin Olive Oil
12 cherry tomatoes
4 chili peppers chopped
4 minced garlic cloves
5 sprigs of basil
1/3 cup of reserved pasta water
4 tablespoons of tomato paste
pinch of salt and black pepper.
1lb of Linguine
Chop the tomatoes in half and sprinkle with salt and set aside.
First cook the langostino tails with one tablespoon of olive oil for 6 minutes and set aside. ( I prefer a cast iron pan for this part).
Crush the garlic in a mincer press.
In a sautee pan add the olive oil, tomatoes and garlic and sauté for 7 minutes on medium to low heat. Once the tomatoes soften add the tomatoes paste and pinch of salt and black pepper. Pour the langostino tails in the sauce. Mix in for 2 minutes and set aside.
Boil pasta water and cook Linguine to desired texture and drain. (reserve 1/3 of pasta water).
Add the linguine to the sauce and sprinkle the reserved pasta water and mix on low heat for 4 minutes.