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Langoustine Pasta with Truffle Seaweed Salt


  • 5 langoustine per person

  • 1 small shallot

  • 4cl Chardonnay wine

  • 2 garlic cloves per person

  • 3 tablespoons extra virgin olive oil per person

  • Pasta (linguini or spaghettini)

  • A little truffle seaweed salt from Lofoten Seaweed (they have mailorder)

Cut the shallots and garlic into very small pieces.

Open the langoustine and take out the tail and break up the claws (be careful, they are sharp)

Start boiling the pasta, when it has finished boiling and you have strained it in the colander, you will pour it over the finished langoustine.

Fry the tails and claws in a little olive oil on medium heat until done and set aside.

Glaze the shallots on low heat in a little olive oil and pour in the wine until it evaporates. Add the rest of the olive oil and the langoustine, and heat the garlic until fragrant. Mix well during this process.

Remove the langoustine, place the pasta into the oil and mix well. You want to coat all the pasta in oil. Plate pasta and place the langoustine on top. Take a pinch of truffle seaweed salt on each langoustine tail and a little over the entire plate to taste.

Enjoy and have a great culinary adventure! 🤠


  • Camping stove (storm kitchen type) with frying pan.

  • Colander

  • Chopping board

  • Knife

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