Langoustine And Angel Hair Recipes

Steps:

• In a large pot of salted water, cook the pasta until just al dente.
• Drain and return to the pot.
• Cover to keep warm.
• Meanwhile, in a large saute pan, heat the oil over medium-high heat.
• Add the pancetta and cook until golden brown, 3 to 4 minutes.
• To the oil in the pan, add the onions and cook, stirring, for 2 minutes.
• Add the garlic and cook, stirring, for 30 seconds.
• Add the wine, 3/4 teaspoon salt, red pepper, lemon juice, and langoustines and cook, stirring, until the shellfish are pink and cooked through, about 5 minutes.
• Add the parsley and stir to combine.
• Add the cooked pasta to the shellfish mixture and toss well to combine.
• Cook until the pasta is heated through, about 1 minute.
• Remove from the heat, add the lemon zest, and adjust the seasoning, to taste.
• Sprinkle with Parmesan.
• Spoon into individual pasta bowls or onto large plates, and serve immediately.

Steps:

• In a heavy-duty roasting pan or in a large, deep skillet, heat the oil over moderate heat until hot but not smoking. Add the shells and sear until they turn bright pink, 2 to 3 minutes. Add the orange quarters, fennel seeds, star anise, 4 quarts cold water, the tomatoes, bay leaves, garlic, chile peppers, sea salt, and tomato paste. Bring to a boil, uncovered, and boil vigorously for 30 minutes. To extract the maximum flavor from the shells, use a wooden mallet to crush and break them up while the soup is cooking. Line a large colander with a double layer of dampened cheesecloth, and place the colander over a large bowl. Ladle the broth into the colander, discarding the solids. Taste for seasoning. Serve warm in small cups as an appetizer, or in warmed shallow soup bowls as a first course.