
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. Bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is 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:
Note:
Posted: 12/22/2006