How to make delicious langoustine mafaldine?
Reginettes originate from Naples, in southern Italy. Long, flat, and 1 centimetre wide, they look like tagliatelle with at least one serrated edge. Their name refers to Princess Mafalda of Savoy (1125-1158).
For 4 people.
Preparation: 20 minutes.
Cooking time: 25 minutes.
Ingredients :
- 100 g of peas
- 3 tbsp. tablespoon of olive oil
- 1 small shallot, very finely chopped
- 16 small langoustines, peeled and deveined
- 350 g of mafaldine
- 2 tomatoes, peeled and diced
- salt and freshly ground white pepper
Preparation :
Cook the peas in boiling salted water until tender. Drain them. Meanwhile, heat the oil in a saucepan and brown the shallot for 3 minutes over medium heat, stirring. Add the langoustines and season.
Reduce the heat and cook for 6 to 7 minutes. Cook the pasta until al dente in plenty of boiling salted water.
Drain them and pour them into the pan with the langoustines .
Add the peas and mix. Stir in the tomatoes and cook for 2 minutes, shaking the pan. Arrange on a warm dish and serve immediately.
Recipe to be found in the book "The Silver Spoon. Pasta. Authentic Italian recipes" , published by Phaidon, € 34.95
