Linguine with lobster sauce: perfect recipe

INGREDIENTS

• 300 g of linguine or spaghetti;
• 2 lobsters (about 600g);
• 450 g of pachino or cherry tomatoes;
• 2 cloves of garlic;
• Chopped fresh parsley to taste;
• 1 slightly spicy chili pepper (if you like, or pepper);
•  Extra virgin olive oil to taste;
• 100 ml of dry white wine (or dry liqueur);
• Salt to taste

STEP

1. Take the lobsters and wash them thoroughly under running water;
2. After that, cut them in half, then remove the greenish part inside;
3. Let’s pat our lobsters dry with absorbent paper;
4. In a large pan I poured the oil, added the garlic, the parsley stalks and the chili pepper and sautéed for a couple of minutes;
5. Then I remove the garlic, after which I put the lobsters with the pulp in contact with the soffritto, pour in the white wine (or dry liqueur), and cook for 2 minutes per side over medium-high heat, then, sprinkling with chopped parsley;
6. In the same pan I add chopped cherry tomatoes, add salt and cook for a few more minutes;
7. Now I remove the lobsters, place them on a plate, cover them and set aside;
9. Let’s take a pot full of water, bring it to the boil, pour in our pasta and cook;
10. Meanwhile, cook the pasta in plenty of salted water, drain it al dente and pour it into the pan together with the lobster sauce;
11. We finish cooking, adding a little cooking water as it dries up;
12. In this way we will “risotto” our pasta and the starch contained will make it nice and creamy and tastier;
13. When the pasta is ready we put the lobsters back in so that they heat up;
14. Finally, we serve our lobster pasta with a touch of fresh parsley, a drizzle of raw oil and…. ENJOY YOUR MEAL!