Angel Hair Pasta with Cream Sauce and Langoustine

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1 lb. Angel Hair Pasta

2 cups heavy cream

1 clove garlic, minced

1 cup onion, minced

1 shallot , minced

1 cup parmesan cheese, grated

1 cup white wine

5oz. pancetta, chopped

12 oz. cooked langoustine

3 tablespoons chopped chives

In a pot saute the pancetta until crispy. Add the onions and shallot and continue to saute until translucent. Add the garlic and cook until fragrant. Pour in wine and reduce by half, stir in cream and simmer until thickened. Stir in the cheese and the  langoustine.  Turn off heat. Cook pasta to al dente and add to sauce and toss. Add pasta water if more sauce is needed.