Spaghetti with Langoustines

David Massey's easy but elegant langoustine and pasta supper is big on flavour but small on effort
By David Massey
Spaghetti with Langoustines
  • Rating:
  • Serves: 1
  • Cook Time: 25 minutes
  • Prep Time: 25 minutes
  • Effort: easy


  • 6 tbsp olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 sticks celery, finely chopped
  • 1 kg tomatoes, roughly chopped
  • 150 g peeled langoustine tails
  • 75 g (dry weight) spaghetti, cooked
  • sea salt and freshly ground black pepper
  • finely chopped parsley, to garnish


1. Heat half of the olive oil in a saucepan and fry the onion over a low heat for 2-3 minutes, until softened.

2. Add two thirds of the garlic and the celery and cook for a further 4-5 minutes, until the onion is golden.

3. Add the chopped tomatoes and cook for 6 minutes or until mushy. Push the mixture through a sieve. The sauce should now be the consistency of single cream, if it is too thin, cook for several minutes over a medium heat, until reduced and thickened.

4. Heat the remaining olive oil and cook the remaining garlic for 2-3 minutes. Add the peeled langoustine tails and fry for 2-3 minutes, until the garlic is golden.

5. Add the tomatoes and half of the parsley. Cook for a further 1-2 minutes. Stir in the remaining parsley.

6. Add the cooked spaghetti and warm through quickly. Season and serve with a further sprinkling of parsley.

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