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