Spaghetti Al Nero Di Seppia Langoustine

Fresh langoustine presents a concentrated flavor of lobster married with fresh shrimp. Seared in butter and finished with a delicate floral golden saffron sauce, this show-stopping dish is abundant with the tastes of the sea. Bonus: it comes together quickly.




Serves 4


▢ 1 box Bona Furtuna Nero di Seppia Spaghetti
▢ 6-8 langoustine, cut in half lengthwise
▢ 2 tbsp Bona Furtuna Olive Oil
▢ 1 tsp Bona Furtuna Sea Salt with Organic Basil
▢ 4 tbsp butter, divided 
▢ 1/2 cup white wine
▢ 1/4 cup heavy cream
▢ Pinch of saffron threads 
▢ 1/2 lemon, juiced
▢ Fresh parsley to serve




  1. Arrange your halved langoustine on a large sheet pan. Sprinkle them evenly with Basil Salt and freshly ground pepper.
  2. Bring a large pot of water to a boil and salt. Cook the Nero di Seppia Spaghetti to al dente, roughly 9-12 minutes. Reserve 1/2 cup of pasta water and drain.
  3. Meanwhile, bring a large heavy bottomed pan such as an iron skillet over medium-high heat. Add 1 tbsp Olive Oil and 1 tbsp butter to the pan. Sear half of the langoustine in the pan until cooked through and browned (4-6 minutes). Remove and set aside. Add another tbsp of Olive Oil and 1 tbsp butter to the pan and cook the rest of the langoustine. Set langoustine aside.
  4. Deglaze the pan with white wine and reduce the heat to medium. Cook down the wine until it no longer smells like alcohol, then add the remaining butter and stir in the heavy cream and saffron threads. Stir to combine. When the sauce has turned a beautiful golden color and has thickened slightly, toss in the cooked spaghetti with 1/2 cup of pasta water. Stir continuously to coat each noodle evenly in sauce.
  5. Remove the pasta from heat, and arrange the langoustine overtop to serve. Squeeze 1/2 lemon overtop and sprinkle with freshly chopped parsley.
  6. Mangiamo.

Pair with: A fresh tomato salad, Etna Bianco, and Bona Furtuna’s Summer Nights playlist on Spotify.


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