Main ingredients 🥩
PastaLangoustineGarlicLeekOlive oilPeperoncinoPepper
Striker Chef's Langoustine Aglio e Olio Pasta
A luxurious oil pasta where the rich flavor of langoustine and the subtle aroma of leek are infused into an oil sauce, perfectly emulsified with pasta water.
🙋 Recommended for
- ⭐ Those who want to enjoy a deeper and richer seafood flavor than basic Aglio e Olio.
- ⭐ Those who want to properly learn the emulsification process of pasta water and oil, the core of oil pasta.
- ⭐ Those who want to create a sophisticated home party atmosphere with special ingredients.
Ingredients needed 🛒1 servings
- 100g pasta
- 5-6 langoustines (or scampi)
- 5-6 cloves garlic
- 1/2 white part of leek
- Plenty of pure olive oil
- 3-4 peperoncini
- A little whole pepper
- A little salt
- A little Italian parsley
- A little basil
- A little sea tangle (optional)
Recipe 🍳
- Thinly slice the garlic and finely chop the white part of the leek. Crush the whole peppercorns with the back of a knife.
- Boil the pasta in plenty of salted water until al dente (slightly less cooked than the specified time), then drain, reserving the pasta water.
- Cut the langoustine along the back shell with scissors or cut them in half for easier cooking.
- Generously coat a pan with pure olive oil, add the sliced garlic and white part of the leek, and slowly sauté over low heat until the aroma is released.
- Once the garlic aroma is present, add the prepared langoustine and crushed whole pepper, and stir-fry together to infuse the oil with the rich flavor of the shrimp.
- When the langoustine is partially cooked, crush and add the peperoncini, stir-fry briefly, then remove the langoustine to a separate dish to make space in the pan.
- Add the boiled pasta to the pan and stir-fry, then pour in the reserved pasta water. Increase heat to high and shake the pan to emulsify the oil and water until it forms a light sauce.
- When the liquid reduces and thickens into a sauce, turn off the heat. Stir in the minced Italian parsley and basil (and sea tangle, if using) using the residual heat to infuse their aroma.
- Plate the pasta attractively and garnish with the reserved langoustine to finish.
- Prepare the ingredients and cook the pasta al dente in salted water, setting aside the pasta water.
- Sauté garlic, leek, langoustine, and pepper in olive oil in sequence to extract flavor and oil.
- Add pasta and pasta water, emulsify over high heat, then turn off the heat and mix in parsley and basil to complete.
Cooking tips 💡
- Extra virgin olive oil loses its aroma when heated, so it's best to use pure olive oil for cooking.
- Sautéing the white part of the leek with garlic deepens the aroma and flavor of the garlic.
- To ensure the sauce coats the pasta well, vigorously shake the pan over high heat during the emulsification process until the oil and pasta water combine like a sauce.
- If you want to add texture and a sea flavor, adding Jeju sea tangle at the end is also a good option.
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