Linguine all'astice

Ingredients

• 350 g linguine dei Campi
• 300 g mature tomatoes
• 1 lobster
• ½ onion
• 1 clove garlic
• White wine
• Salt
• Spicy pepper
• Italian parsley
• Extra-virgin olive oil

Instructions

Finely chop the onion. With a large knife separate the lobster’s head and tail from its body. Chop the tail into pieces and break the head in half lengthwise. Set aside the yellow and creamy parts that you find inside the lobster head. Break the lobster’s shell and remove the rest of the meat. Boil, blanch, peel, and de-seed the tomatoes before chopping them. Heat a few teaspoons of oil in a pan and lightly brown the lobster. When the lobster pieces have begun to color, remove them from the pan and add the garlic and the onion and sauté together until soft. Add the tomatoes and the lobster you previously removed. Taste for salt and add the spicy pepper. Add half a cup of wine and cook together for 15-20 minutes. Finally, add the creamy parts of the lobster head to the sauce.
Cook the linguine from Gragnano until al dente, drain and add them to the sauce, finishing off with a bit of chopped Italian parsley.

Difficulty Level:difficult Appreciation: Time for preparation: 30 minutes Cooking time: 30 minutes Share: 4 persons