Langostino and Clam Pasta

August 24, 2011
1 Rating
Author Notes

While shopping, I ran across a 2 pound bag of frozen cooked langostinos (those tiny morsels of seafood that taste of both shrimp and lobster). I always keep canned clams in my pantry and immediately thought of Marcella Hazan's Tomato Sauce with Onion and Butter to pair with the seafood and with a few twists and changes, made one of the best seafood pastas I've ever had. —inpatskitchen

  • Serves 4 to 6
  • 2 pounds peeled, seeded tomatoes, chopped
  • 5 tablespoons butter
  • 1 medium onion, halved
  • 2 whole cloves garlic
  • 2 6.5 ounce cans canned chopped clams, juice reserved
  • 1 pound langostinos, thawed if frozen ( small gulf or rock shrimp would work)
  • 1/2 cup chopped parsley
  • 1/2 cup sliced basil
  • Salt and pepper to taste
  • Grated parmesan (optional)
  • 1 pound dry fettucine
In This Recipe
  1. In a large saucepot, cook the tomatoes, butter, onion and garlic on a simmer for about 45 minutes.
  2. Cool the mixture a bit, then blend it all in a blender or stick blender until smooth.
  3. Drain the liquid from the clams into a small sauce pan and simmer the liquid until reduced by half.
  4. Add the liquid to the tomato sauce and heat to boiling. Stir in the clams, langostino, parsley and basil. Heat about one minute more, adjust seasoning and serve over the fettucine, which has been cooked per package instructions. Garnish with cheese if desired.

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  • BarbRiccio DenDunn
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  • inpatskitchen
  • Bevi
  • Seatech

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!