Heat a large skillet over medium heat with a little olive oil. Sauté the chopped garlic and onion with a pinch of salt.

Before the onion starts to brown, add the grated tomato and cook over medium heat, stirring occasionally.

Before the tomato is fully cooked, add the langoustines.

Next, pour in the brandy and carefully flambé over high heat. Once the flames go out, add the white wine, a bit more salt (not too much), and ground black pepper. Let it cook for about 10 minutes.

Finely chop the fresh parsley and add it after the 10 minutes of simmering. Stir to combine, then turn off the heat and serve.