Linguistics and langoustines

There's a little Italian place in DC that I used to go for lunch with my old boss. He went there all the time and the owner always brought him dessert wine at the end of the meal. That always made afternoon typing a little trickier, but I am never one to say no to free booze. But anyway, I don't think I ever ordered anything other than the crab and lobster pasta, which is not on the menu, but is ALWAYS on the specials board. So, linguistically, it wasn't really a special and was more of a regular. Maybe they just really wanted to avoid having their menus reprinted. Or no one could reach the chalkboard to write new specials

When I found a bag of frozen langoustines (aka Norwegian lobsters!) at Trader Joe's, I wanted to give them the Otello's crab pasta treatment. I don't know if its exactly like the original, but it tasted good, so who cares? I know the photo looks saucy, but the sauce is really good, so sop it up with some bread.

Spicy creamy langoustine pasta
Serves 2

1 tablespoon olive oil
1 tablespoon butter
3 garlic cloves, minced
1/2 teaspoon hot red pepper flakes
2 teaspoons flour
2/3 cup white wine1 1/2 cups fire roasted crushed tomatoes
1/3 cup half and half
salt and pepper
1/2 teaspoon dried basil
12 oz. bag cooked frozen langoustines (or chopped shrimp or lobster)
1/2 pound spaghetti or fettucine

Boil a large pot of water for the pasta. Cook pasta to al dente.

Meanwhile, heat the olive oil and butter in a large skillet over medium heat. Cook the garlic for a minute or so, then add the red pepper flakes, stirring for 30 seconds. Whisk in the flour, stirring constantly for two minutes. Add the white wine and cook for another two minutes. Stir in the tomatoes and let it come to a bubble. Add the langoustines, half and half, salt and pepper to taste, and dried basil. When the langoustines are heated through and the sauce is hot, add the pasta to the skillet. Serve with bread to scoop up all that good sauce.

Bonus photo! Fresh langoustines from a summer trip to Scotland.