Faroe Islands

Langoustine and Angel Hair

-1 pound angel hair pasta
-Salt
-1/4 C olive oil
-6 oz. pancetta, chopped
-1 med. red onion, peeled, cut in 1/2, and thinly sliced
-2 Tbsp minced garlic
-1/4 C dry white wine, optional
-1/2 tsp crushed red pepper
-1 1/2 Tbsp fresh lemon juice
-1 1/2 pounds langoustines
-1/4 C freshly chopped parsley leaves
-1 tsp finely grated fresh lemon zest, for garnish
-Freshly grated Parmesan, optional


1) In a large pot of salted water, cook the pasta until just al dente.
Drain and return to the pot. Cover to keep warm.
2) 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.
3) 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.
4) Add the cooked pasta to the shellfish mixture and toss well to
combine. Cook until the pasta is heated through, about 1 minute.
5) 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.



Source: http://www.foodnetwork.com/recipes/emeril-live/langoustine-and-angel-hair-recipe/index.html