Langoustine Spaghetti

Ingredients:

• 2 Tbsp olive oil
• 3 oz pancetta, chopped
• 1 medium red onion, peeled, cut in 1/2, and thinly sliced
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 teaspoon crushed red pepper
• 1 lemon, zested and juiced
• 1 pound langoustine meat
• 1/4 cup freshly chopped parsley leaves
• Freshly grated Parmesan
• 1 pound spaghetti
• Kosher salt and ground black pepper

Directions:

1. In a large pot of salted water, cook the pasta until just al dente. Drain, reserving 1/2 cup pasta water, and return to the pot. Cover to keep warm.
2. Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the pancetta and cook until golden brown, 3 to 4 minutes.
3. To the oil in the pan, add the onions and a pinch of salt and pepper and cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the broth, 3/4 teaspoon salt, red pepper, lemon juice, 1 tsp lemon zest and langoustine and cook, stirring, until the shellfish are pink and cooked through, about 5 minutes. Add the parsley and stir to combine.
4. Add the cooked pasta to the shellfish mixture and toss well to combine. Cook until the pasta is heated through, about 1 minute. Remove from the heat, and adjust the seasoning, to taste. Sprinkle with Parmesan. Spoon into individual pasta bowls or onto large plates, and serve immediately.