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Spinach & Langoustine Linguine

Spinach & Langoustine Linguine

Lovely Langoustines....

Serves 4
Prep time 5m
Cooking time 25-30 mins


  • 300g linguine
  • 1 tbsp extra virgin olive oil
  • 250g cherry tomatoes
  • 75g peppers in oil – peppadew if available,
  • drained and quartered
  • 4 cloves of garlic, finely sliced
  • 300g raw langoustines, shelled
  • 1 mild red chilli, finely sliced
  • 120g baby spinach leaves, washed
  • 1½ tbsp balsamic vinegar
  • A pinch of salt (0.25g)
  • A pinch of freshly ground black pepper (0.05g)
  • 16 fresh basil leaves, roughly torn



1. Cook the linguine according to the pack instructions until al dente (firm). Drain, keeping a little of the cooking liquid for later (approximately 100ml).

2. Meanwhile heat a large frying pan or wok over a medium heat, add the olive oil and once hot, add the cherry tomatoes and cook, stirring for 2 minutes or until they start to blister.

3. Add the langoustines and peppers and cook for 2-3 minutes or until the langoustines are cooked, then remove from the heat. Stir in the spinach, basil, balsamic, salt and freshly ground pepper. Use the reserved water to thin the sauce down slightly if required.

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