Seriously, this is almost obscenely delicious. I’ve had a couple of versions of it around town and the other day suddenly felt the urge to try it myself… and of course MY version is the best!  😉  It’s super easy, especially if you have a sous-chef to peel the langostines for you. Serve hot with some fresh crusty bread.

Ingredients and instructions below the links.

• 500 grams langostines in the shell
• 500 grams fresh spinach, washed
• 3-6 cloves garlic, peeled and thinly sliced
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1/2 tsp ground chilis
• 2 tbsp olive oil
• 125 ml light cream
• 2 tbsps chopped toasted almonds
• 1 tbsp flour mixed with a bit of milk (maybe)

Lightly steam the spinach until cooked, drain and set aside. Peel the langostines and cut in half or thirds. In a large skillet, sauté the garlic in the olive oil until just slightly browned. Then add the langostines and cook for about 3-5 minutes. Add salt, pepper and chilis. Stir in the cream and toasted almonds. Add the cooked spinach and mix well. Continue cooking for a few more minutes – if you notice the cream sauce is a bit runny then mix 1 tbsp flour in a bit of milk and add a tbsp at a time, until sauce is nicely thickened.