Langoustine Pasta

1. 1

   Bring a 6- to 8-quart pot of salted water to a boil.

2. 2

   Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute langoustine tails, turning over once, until just cooked through, about 4 minutes, and transfer with a slotted spoon to a large bowl.

3. 3

   Add garlic to oil remaining in skillet along with red pepper flakes, sherry, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, then stir in tomatoes, capers and langoustines. Saute for a minute or two. Remove skillet from heat.

4. 4

   Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.

* Per serving · 4 servings · Values may vary.

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