Spaghetti with Lobster and Chiles
Region: Italy
Category: Pasta with Shellfish
Season: Any
Difficulty: Easy and Quick

The easiest way to make this dish, given how little lobster is used in it, is to buy picked lobster meat rather than buy a whole lobster.  There is a lot of garlic, chile, and basil in this dish but they're not overwhelming– the lobster remains the star.  If lobster meat is not available, use crab meat.

[photo: Clifford A. Wright]

Yield: Makes 2 servings
Preparation Time: 20 minutes

1/2 pound spaghetti

3 tablespoons extra-virgin olive oil

5 ounces cooked lobster meat

2 garlic cloves, finely chopped

1/4 teaspoon red chile flakes

10 to 12 large fresh basil leaves, finely chopped

1/3 cup dry white wine

Salt and freshly ground black pepper to taste

1. For every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls.  Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente.  Drain without rinsing.

2. Meanwhile, in a small skillet, heat the olive oil over high heat for 1 minute.  Add the lobster, garlic, chile, basil, and half of the wine.  Cook over high heat for 1 minute, stirring or shaking the skillet.  Season with salt and pepper, add the remaining white wine, and cook for another 90 seconds.  Transfer the pasta to a serving bowl and toss with the sauce and serve.

Variation: 

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Posted: 12/22/2006