Recipe: Reginette with langoustines
Reginette is a type of dried pasta originating from Naples in the south of Italy
It is long, flat, and 1cm wide, similar to tagliatelle, but with at least one side curled.
The name, meaning ‘little queens', refers to Princess Mafalda of Savoy (1125-1158), for whom the shape was created. In the Liguria region, in the northwest, the term reginette can also be used for taglierini and linguine. Reginette is thought to complement any sauce, but its shape suits thicker and full-bodied sauces particularly well.
Serves 4
Ingredients
- 100g baby peas (petit pois)
- 3 tbs olive oil
- 1 small shallot, very finely chopped
- 16 small langoustines, shelled and deveined
- 350g reginette
- 2 tomatoes, blanched, peeled and diced
- Salt and freshly ground white pepper
Method
Cook the peas in lightly salted boiling water for about five minutes until tender, then drain. Meanwhile, heat the oil in a saucepan. Add the shallot and cook over medium heat, stirring occasionally, for three minutes. Add the langoustines, season with salt and white pepper, lower the heat, and cook for 6-7 minutes.
Cook the reginette in plenty of salted boiling water until al dente. Drain, tip into the pan with the langoustines, add the peas, and stir. Add the tomatoes and cook for two minutes, shaking the pan. Transfer to a warmed serving dish and serve immediately.
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