Langoustines Francavillese style

Clean the 16 thoroughly langoustines, removing any unnecessary parts and checking that they are ready to cook. Work gently so as not to damage the pulp, which must remain intact during boiling. Once finished, arrange them neatly and prepare a pot large enough to hold them comfortably.

Pour enough water into a pot and bring it to a full boil. Wait until the liquid is clearly and continuously boiling, with bubbles appearing on the surface, before adding the vegetables. langoustines: very hot water allows you to start cooking quickly and makes the pulp firm.

Immerse the langoustines in boiling water and boil them until the flesh becomes opaque and firm. Do not cook them longer than necessary, because the flesh may lose its tenderness. When the langoustines they are cooked and the shell has taken on a more intense appearance, drain them carefully.

Finely chop the three cloves of garlic red pepper and parsley. Chop the herbs into small, even pieces so they're evenly distributed throughout the sauce. The mixture It should be fragrant and homogeneous, without any large fragments that could prevail over the delicacy of the langoustines.

Combine the chopped garlic and parsley, lemon juice, and extra virgin olive oil in a bowl. Stir until smooth and well-blended, then season with salt to tasteThe sauce is ready when the oil coats the juice and the flavors are evenly distributed.

Drain them langoustines and let them cool just enough to handle. Carefully shell each one, keeping the flesh as whole as possible. Do not crush it: the texture should remain firm but tender, ready to absorb the seasoning without falling apart.

Transfer the langoustines Add the shells to the bowl with the sauce and toss gently to coat the flesh evenly. Serve hot, while the garlic, parsley, and lemon flavors are still distinct and the flesh retains its soft, firm texture.