Langostine Pasta

• 2 tbsp olive oil
• 1 lb langoustine (or shrimp)
• 4 large garlic cloves, minced
• 1 pint grape tomatoes halved (or quartered roma’s)
• 2 tbsp capers, drained
• ¹⁄₂ tsp red pepper flakes
• ¹⁄₂ c sherry, wine or chicken broth
• 1 tsp salt
• ¹⁄₂teaspoon pepper
• 2 tbsp butter
• 1 lb thin spaghetti (or angel hair)
• ¹⁄₂cup parsley chopped
• Bring a 6- to 8-quart pot of salted water to a boil.
• Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté langoustine tails, turning over once, until just cooked through, about 4 minutes, and transfer with a slotted spoon to a large bowl.
• Add garlic to oil remaining in skillet along with red pepper flakes, sherry, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, then stir in tomatoes, capers and langoustines. Saute for a minute or two. Remove skillet from heat.
• Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.