Langostini al Diablo
Half pound Langostino Tail Meat
1 can of tomatoes, 1/2 can pureed in a mini food-processor
2 garlic cloves, minced
12 spears Asparagus, rinsed and cut in 4-5 pieces each
Dry White Wine
Red Pepper Flakes
Heat Skillet over medium heat. When hot, add a tbs. or two of olive oil. Add minced garlic then stir. Add asparagus right away so the garlic doesn't burn. Saute the asparagus for a minute and then pour a small amount of dry white wine. Cook another minute and then add longastino tails. Add salt and red pepper flakes to taste. Add tomatoes and cook another minute or until the asparagus is crisp-tender. Serve.