Sauté the langoustines with the garlic and chopped parsley. Add the white wine and let it evaporate.
Add the peeled tomatoes passed through a food mill, season with salt, and add chilli to taste. Let the langoustines cook for about 20 minutes, turning them occasionally.
Cook the linguine in plenty of salted water and drain them al dente. Toss the pasta in the sauce with the langoustines for 2 minutes and serve hot.
Contact us for information or to order frozen or deep-frozen seafood products.