Spaghetti ‘alla chitarra’ with langustines and oranges

Alfonso Oliva

Alfonso Oliva


Serves 4

8 large langustines
500kg  spaghetti ‘alla chitarra’ 
250ml double cream
1 shallot, finely chopped
2 oranges

1 garlic clove, finely chopped
100ml white wine
100ml extra-vergine olive oil
Salt and white pepper
Handful of  fresh flat parsley


1Sautè shallot and garlic clove until golden brown.

2.Add the langustine cut in half and cook for few minutes.

3.Pour the wine and cook until it has evaporated, then add the juice of the oranges and the double cream.

4.Season with salt and pepper and cook for further 3-4 minutes until the sauce has thickened.

5.Add the spaghetti previously cooked in salted boiling water to the sauce and stir well with the sauce and parsley.

6.Transfer it to a serving dish and garnish with a slice of orange and langustine’s head and clows. Serve hot.


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