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Tossed in a light white wine sauce and sprinkled with succulent langostino tail, this Angel Hair with Langostino Tail Sauce makes a festive addition to any holiday table.
Warren and I have a group of friends that we get together with every year for an annual Christmas party. We began this tradition 7 years ago and it’s probably the one time in the year we can count on to get everybody at the same place at the same time. It doesn’t matter where we all live, no one is missing this party!
Once we’re all together, it’s a night of fun, laughter, and anecdotes. We play games, exchange gifts, and eat! The party is potluck style and the spread is always diverse. The buffet table is loaded with foods from all types of cuisines and the desserts are simply stunning. Typically, I sign-up to be on the desserts list, but this year I’m taking a different approach.
This year, I’m signing up for entrees and will be bringing this Angel Hair with Langostino Tail Sauce. The pasta is tossed in a light lime wine sauce that is infused with garlic and succulent langostino tails. I used Clos du Bois Chardonnay in the sauce because of it’s versatility. Clos du Bois wine is both elegant and has a great value so I’m able to use it in my cooking and pair it with the meal. For my sommelier readers, it has notes of ripe apple, pear, sweet lemon drop, toasty oak, vanilla bean, spice, and butter :)
For the pasta, I turned to my favorite pasta brand, Barilla. I love cooking with Barilla pasta because they offer such a wide variety of products. I’m sure to always find a great-tasting, high-quality pasta that’s perfect for any occasion. For my Angel Hair with Langostino Tail Sauce I chose (duh!) Barilla’s Angel Hair cut. I think Angel Hair gives the dish a more elegant feel, which is so appropriate for special gatherings and the holidays. Finally, for that extra “wow” factor, I added langostino tails! I used cooked, frozen langostino tails for quick, no fuss preparation. I also really love the color it adds. A sprinkle of parsley adds some more color and completes the festive dish :)
Do you have any holiday traditions with friends and family? Do tell!
Make sure to visit The Talk of the Table for other ways to pair Barilla pasta with Clos Du Bois wine.
- ½ pound Barilla Angel Hair pasta
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- ½ cup Clos du Bois Chardonnay
- Juice of 1 lime, freshly squeezed
- 8 – 12 ounces cooked, frozen langostino tails, thawed, and pressed to remove excess water
- ½ teaspoon red pepper flakes
- Salt and pepper to taste
- ⅓ cup fresh parsley leaves, chopped
Cook Barilla pasta according to package directions. Drain and set aside*.
Heat oil and butter in a large skillet over medium heat until butter is melted. Add the garlic and cook until fragrant, 1 minute.
Stir in Clos du Bois and the lime juice and continue cooking until reduced by about half. Add the langostino tails and cook until heated thru.
Off the heat and stir in the red pepper flakes. Add salt and pepper to taste. Stir in the parsley.
Add the drained pasta and toss to coat. Serve immediately.
*Toss with some olive oil to prevent sticking.