How to clean and cook Langoustines for an easy pasta dish!
Langoustine or often also called scampi are a delicacy of the sea and make a pretty mean pasta. There are many versions but today, in honour of us being in France, we are making a buttery, garlic and lemon sauce to go along the Atlantic langoustines. This is a delicious recipe full of flavour. In this video I will show you how to clean and prepare the langoustine and a trick that will save you 2 hours of cooking, by making a quick broth in which you will cook the pasta. So go to the kitchen and let's Get Cooking!
WARD WINNING EXTRA VIRGIN OLIVE OIL - ORDER NOW NEW HARVEST! SHIPS GLOBALLY
► Extra Virgin Olive Oil: https://tinyurl.com/y4kzqncy
FOLLOW ME:
► TIKTOK: / getcookingitalia
► FACEBOOK: www.facebook.com/getcookingitalia/
► INSTAGRAM: www.instagram.com/get_cooking_italia/
INGREDIENTS:
Pasta 100g per person
Langoustines 200g per person
Tomatoes 3-4
Garlic 1 clove
Celery 1 stick
Carrots 1 large carrot
Parsley
Lemon 1
Butter 20g per person
Extra Virgin Olive Oil, a swirl
Chilli to taste
Water for the stock
COOKING EQUIPMENT, PASTA'S AND OTHER INGREDIENTS I USE
► https://amzn.eu/c9A6M6U
==================================================================
If you are looking for easy, quick, #italianfoodrecipes you've come to the right place! #GetCookingItalia we will be cooking authentic #ItalianRecipes from across the regions in Italy so you can learn a little bit about the history of the dish as well as learning to cook like an Italian!
Most of the recipes will be quick and easy as true Italian cuisine is, giving centre stage to the ingredients.
So consider Subscribing and let's Get Cooking!
Watch video How to clean and cook Langoustines for an easy pasta dish! online, duration hours minute second in high quality that is uploaded to the channel Get Cooking! Italia 07 September 2024. Share the link to the video on social media so that your subscribers and friends will also watch this video. This video clip has been viewed 769 times and liked it 17 visitors.
