A friend invited me to join her Mormon moms workout group that meets on Monday and Friday mornings, and I went today for the first time. Apparently Mormons like to go uphill really fast and leave Presbyterians like me with poor cardiovascular conditioning in the dust. Then they do a bunch of pilates before doing it all over again (somehow finding a way to go uphill both ways). Then, to spite me, Nike+ didn’t synch all my data and now I’ve been robbed of getting Nike Fuel points for a game that I don’t understand.
For this I deserve to eat.
This is super easy and great for entertaining. (I just wanted to write that because Barefoot Contessa does — I have no idea if this is great for entertaining but it is easy.)
I buy the langoustines from Costco, and they’re already cooked and frozen so I just thaw them in a mesh strainer. I’m sure I’m supposed to say that you should do this in the refrigerator but that’s not what I did. Oh, and langoustines are basically really small lobsters. I was going to link to a picture but I think it’s best not to see what they look like before you’re going to eat them.
Once your langoustines are defrosted, chop up some garlic and tomatoes and heat up your olive oil, on medium to low. You’ll want to put the garlic in there to cook for about a minute, so that they just start to look slightly golden but don’t burn. Try not to salivate into the pan. Turn off the heat and add in the tomatoes and langoustine, stirring. Add salt and pepper.
If you want it to taste even better, add in a half of a dried red chili pepper while the garlic is cooking. The pepper seeps into the oil slowly and gives it a nice, warm, rich flavor.
Cover and let it sit for a bit for the flavors to meld. While you’re waiting, boil the linguine. Drain, toss the sauce with the linguine, garnish with parsley, and eat those carbs. You deserve it!
LINGUINE WITH GARLIC LANGOUSTINE SAUCE
9 cloves garlic, chopped fine
1/2 cup olive oil
1/2 pound langoustine tails (pre-cooked, drained and thawed)
1 ripe tomato
1/4 cup parsley, minced
8 oz (1/2 pound) linguine
(optional) 1/2 of a dried red chili pepper or 1/2 tsp paprika
salt and pepper to taste
Heat oil in a saute pan over medium to low heat. Add in garlic (and optionally, the chili pepper) and cook for about a minute, til it begins to be a very light golden hue. (For a milder spice, substitute paprika for the chili pepper.) Off the heat, and stir in tomatoes, langoustine, salt and pepper. Cover to allow flavors to meld.
Boil the linguine and drain. Combine with prepared sauce above, stir in parsley and serve.