Langostino and Clam Pasta

August 24, 2011

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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Reviews (7) Questions (0)

7 Reviews

BarbRiccio D. July 18, 2013
Everything sounds great... but I live in South Carolina and can't find frozen Langostino anywhere!!!!! Can someone tell me where to buy them in the Myrtle Beach, Murrells Inlet area?????
Author Comment
inpatskitchen July 18, 2013
I find langostinos at Costco in a 2# you have one near you? Feel free to use small shrimp in this or chopped cooked lobster meat.
Seatech November 3, 2012
Great recipe. I put a link back to this page from where there is a great colletion of langostino recipes and product information.
Author Comment
inpatskitchen November 3, 2012
Thanks so much Seatech! The facebook page looks terrific! I recently made Langostino Eggs Benedict which were yummy. I'll have to remake again soon and get a picture to post (with the recipe of course!)
Author Comment
inpatskitchen March 1, 2012
It's so good! And thanks to Marcella Hazan for her wonderful sauce! Thank you Suzanne!
Bevi March 1, 2012
This is great - I still have some Marcella Hazan sauce in my freezer from my summer bounty. This sounds like a lovely company dish.
Author Comment
inpatskitchen March 1, 2012
Thank you Bevi!