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Angel Hair with Langostino Tail Sauce
Ingredients
  • 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 to 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
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