Casarecce with Artichokes and Langoustine2018-06-04
Artichokes shine in this creamy deconstructed seafood pasta dish.
Bring salted water to a boil in steam-jacketed kettle or large stockpot on stove top. Add pasta; cook as directed on package.
Combine langoustines with parsley and ¼ cup olive oil. Cover and refrigerate to marinate
Cut 1-inch off top and bottom of each artichoke. Trim off tough outer leaves; remove choke. Dice 8 of the artichokes.
Melt butter in large rondeau on medium-high heat. Add ¼ cup olive oil, onion, garlic and thyme; cook 4-5 min. or until translucent. Add diced artichokes; cook 2-3 min. or until softened. Deglaze pan with wine and broth. Reduce heat to medium low; cover and cook for 10 min. or until artichokes are tender. Remove from heat. Working in batches, blend onion mixture and cream to form a smooth puree. Season to taste with salt and pepper.
Thinly slice remaining artichokes; dust with flour. Heat remaining olive oil in large sauté pan on medium-high heat. Cook artichoke slices 3-5 min. or until crisp and golden brown. Season with salt to taste.
Heat large skillet over medium heat; add marinated langoustines. Cook 3-4 min. or until cooked through.
For each portion, spread ¼ cup artichoke puree on plate. Top evenly with pasta, langoustine and fried artichoke slices.
- 3 lbs. Barilla Collezione Casarecce
- 24 langoustine, shelled, cleaned
- ½ cup chopped Italian parsley
- 1 cup olive oil, divided
- 12 large artichokes
- 2 ounces unsalted butter
- 4 white onions, thinly sliced
- 8 garlic cloves, chopped
- 1 tablespoon fresh thyme leaves
- 2 cups white wine
- 2 quarts unsalted vegetable broth
- 2 cups heavy cream
- kosher salt and ground black pepper
- 1-1/2 cups all-purpose flour
Chef Recommended Cuts
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.